Sweet Pepper Relishheinz Recipes

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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

SWEET BELL PEPPER RELISH



Sweet Bell Pepper Relish image

This sweet pepper relish recipe is a great way to preserve fresh bell peppers. Enjoy the relish on burgers and hot dogs or add it to dips and spreads.

Provided by Diana Rattray

Categories     Condiment

Time 4h35m

Yield 80

Number Of Ingredients 8

20 large bell peppers , red, yellow, orange, and green
1 1/2 pounds sweet onions
1/4 cup canning salt, or pickling salt
2 cups white vinegar
2 cups apple cider vinegar
5 cups granulated sugar
1 tablespoon yellow mustard seeds
Optional: 1 tablespoon sweet Hungarian paprika

Steps:

  • Gather the ingredients.
  • Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
  • Finely chop about 1/2 to 2/3 of the peppers.
  • Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
  • Coarsely chop about half of the onions.
  • Add the remaining onions to the grinder or food processor with the peppers.
  • In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
  • Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
  • In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
  • In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
  • Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
  • Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
  • Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
  • Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
  • Carefully, remove the jars to a rack to cool.
  • Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
  • Enjoy!

Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 355 mg, Sugar 14 g, Fat 0 g, ServingSize 5 to 6 Pints (80 Servings), UnsaturatedFat 0 g

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

BELL PEPPER RELISH



Bell Pepper Relish image

A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.

Provided by l0vetw0c00k

Categories     Peppers

Time 2h30m

Yield 6-8 pint jars

Number Of Ingredients 7

12 large red bell peppers
12 large green bell peppers
12 large onions
3 cups sugar
3 cups white vinegar
2 tablespoons celery seeds
2 tablespoons salt

Steps:

  • Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
  • Cover with boiling water and let stand 10 minutes.
  • Drain well.
  • Save juice to add to vinegar mixture if needed to cover vegetables.
  • Add sugar, vinegar, celery seed and salt.
  • Boil 15 minutes.
  • Pour into sterilized canning jars and seal.

Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2

SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

SWEET PEPPER RELISH



Sweet Pepper Relish image

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

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 1h

Yield 10 Pints, 10 serving(s)

Number Of Ingredients 6

12 sweet green peppers, seeds removed
12 sweet red peppers, seeds removed
12 medium onions, peeled
4 cups cider vinegar
2 cups sugar
2 tablespoons pickling salt

Steps:

  • Cut peppers into strips.
  • Quarter the onions.
  • Put vegetables through the coarse blade of a food grinder or chop in a food processor.
  • Put vegetables into a heavy kettle and pour boiling water over them to cover.
  • Let stand 10 minutes; drain.
  • Add the vinegar, sugar and pickling salt to the vegetables.
  • Mix well.
  • Bring to a boil and simmer for 20 minutes.
  • Pour into clean jars while hot and seal.

Nutrition Facts : Calories 296, Fat 0.8, SaturatedFat 0.2, Sodium 1411.2, Carbohydrate 69.5, Fiber 7.1, Sugar 55.4, Protein 3.9

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

GRANDMA'S OLD-FASHIONED SWEET RELISH



Grandma's Old-fashioned Sweet Relish image

This is scrumptious. It is my Grandma Florence's, and she called it "Hamburger Relish". Simple and easy, I can it in pints and give it for Christmas. I've never found any as good.

Provided by Gayle M

Categories     Vegetable

Time 2h20m

Yield 11 pints

Number Of Ingredients 10

4 quarts ground cucumbers
1 quart ground onion
4 cups ice cubes
5 tablespoons sea salt
6 cups vinegar
6 cups sugar
2 teaspoons turmeric
1 1/2 teaspoons celery seeds
3/4 teaspoon ground cloves
2 tablespoons mustard seeds

Steps:

  • Combine cukes, onions, ice and salt.
  • Let stand for 2 hours,.
  • then drain.
  • Mix the next 6 ingredients in a large pot.
  • Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
  • While still hot, seal in sterilized jars.
  • As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

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