Quick Pickled Pepper Onion Relish Recipes

PEPPER ONION RELISH

Pepper Onion Relish image

We like this as a sandwich spread. The amount of peppers is really a total of sweet and hot. You can make it hotter or milder by shifting the ratio. As written, it's moderately spicy. From The Joy of Pickling.

Provided by dianegrapegrower

Categories Peppers

Time 1h

Yield 6 half pints

Number Of Ingredients 8

Ingredients

3 cups red bell peppers, seeded and chopped
1 1/2 cups chili peppers, seeded and minced
2 cups onions, chopped
3 cups cider vinegar
1/2 cup sugar
1 tablespoon salt
1 teaspoon oregano
1/2 teaspoon ground black pepper

Steps:

Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
Store the cooled jars in a cool, dry place.

Nutrition Facts : Calories 135.8, Fat 0.3, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 28.6, Fiber 2.5, Sugar 23.1, Protein 1.4

PICKLED PEPPER RELISH

Pickled Pepper Relish image

Here's an eye-catching medley that's an instant flavor booster. "I love it on barbecued beef sandwiches, or added to coleslaw or potato salad," notes Karen Barb from Layton, Utah. "It's also great heated on a chicken breast or pork chop."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 11

Ingredients

1/4 cup each finely chopped green, sweet red and yellow pepper
1 teaspoon finely chopped jalapeno pepper
2 tablespoons canned chopped green chilies
3 tablespoons finely chopped onion
1/2 cup water
1/2 teaspoon salt
1 small bay leaf
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
3 tablespoons white vinegar
2 tablespoons sugar

Steps:

Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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