Sweet Pepper Relishheinz Recipes

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SWEET PEPPER RELISH(HEINZ)



Sweet Pepper Relish(Heinz) image

From Heinz Successful Pickling Guide, this is a good recipe! If you want it a little hot, add in some hot peppers. This is a canning recipe but you could half the recipe and use it in the fridge. Makes great gifts too.If you half the recipe, you will have about 1 quart.

Provided by Sharon123

Categories     Onions

Time 45m

Yield 3-4 pints

Number Of Ingredients 10

6 medium green bell peppers
6 medium red bell peppers (or mix and match as needed, yellow and orange peppers are good in here too)
3 medium onions
2 -4 hot chili peppers (jalapeno, habanero, serrano) (optional)
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1 tablespoon pickling salt
1 tablespoon mustard seeds
1 tablespoon celery seed
2 garlic cloves, minced

Steps:

  • Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions.
  • In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well.
  • Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking.
  • Note:.
  • At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that.
  • Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace.
  • Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
  • Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes.
  • Makes 3-4 pints or 6-8 half pints.

Nutrition Facts : Calories 599.6, Fat 2.5, SaturatedFat 0.3, Sodium 2357.6, Carbohydrate 138.9, Fiber 11.5, Sugar 120.8, Protein 6.7

SWEET PEPPER RELISH



Sweet Pepper Relish image

Make and share this Sweet Pepper Relish recipe from Food.com.

Provided by Patti B.

Categories     For Large Groups

Time 1h10m

Yield 20 1/2 Pint Jars, 40 serving(s)

Number Of Ingredients 10

6 green bell peppers
6 red bell peppers
6 yellow bell peppers
12 yellow onions
1 quart white vinegar
2 tablespoons salt
2 tablespoons mustard seeds
1 teaspoon celery seed
1 lb light brown sugar
1 quart boiling water

Steps:

  • Seed and core all peppers.
  • Peel onions.
  • Place peppers and onions in food processor or chopper and chop coursley.
  • Place peppers and onions in large pot. Pour boiling water over mixture and let stand 15 minutes. Drain.and set aside.
  • Mix in rest of ingredients in pot and simmer while stirring to dissolve.
  • Place peppers and onions into pot and stir well.
  • Bring to boil for 5 minutes, do not cover.
  • Place hot mixture into sterilized jars.
  • Place sealed jars into hot water bath and process in boiling water a minimum of 10 minutes.
  • Remove jars and set aside to cool. Listen for the "ping" meaning jars are sealed.
  • Let jars stand a couple of days for flavors to enhance, then chill and serve.

Nutrition Facts : Calories 79.7, Fat 0.3, SaturatedFat 0.1, Sodium 357.1, Carbohydrate 18.2, Fiber 1.5, Sugar 13.7, Protein 1.1

SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Provided by foodinjars (Marisa McClellan)

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 24

Number Of Ingredients 6

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

Steps:

  • Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

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