1 cup Red bell pepper in 1/2" pieces 4 cups finely-chopped onion 8 cloves Garlic --finely minced 3 Serrano or jalapeno chiles --finely minced 3 tablespoons coarse salt 1 3/4 cup Sugar -- see note 1 3/4 cup cider vinegar 1 tablespoon mustard seed 1 tablespoon oregano 1 bay leaf
Mix red pepper, onion, garlic, chiles and salt in large bowl. Let stand 3 hours. Drain thoroughly (do not rinse). Combine remaining in large saucepan and bring to boil over medium-high heat. Let boil 10 minutes. Reduce heat to medium, stir in pepper mixture and cook until peppers are translucent but still slightly crunchy, about 30 to 45 minutes. Pour relish into 1 clean, hot pint jar to 1/2-inch from top. Run plastic knife or spatula between relish and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer to gently simmering (180 degrees to 190 degrees) water bath and process for 15 minutes. Let jars cool on rack. Test for seal. Store in cool dry place until ready to use.
Comments: Amount of sugar can be adjusted to taste. Use 2 1/4 cups for sweet relish, 1 3/4 cups for tangy. For a tarter version, use only 1 cup.
Nutritional data has not been calculated yet.
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A couple modifications were made to the recipe. I increased red bell peppers to 5 cups and finely chopped them. I also increased sugar to 2 1/4 cups. Increasing the amount of red bell peppers allowed me to can approx 6 jars. I have away 3 jars to gain feedback and everyone is begging for the recipe! Everyone loved it. My husband enjoys it poured over cream cheese with crackers. I also enjoy it on a fresh piece of grilled fish. I hope you wil enjoy as much as we have!
Nov 6, 2008
i changed proportions a bit as i had a lot of red peppers at the end of the season. i used 2.25 cups red peppers 6 cups red onions(also a good crop) 3 cloves garlic (not keen on too much)5 jalapeno peppers 2.25 cups sugar and 2.25 cups white vinegar other ingredients as per recipe. i also salted the peppers and onions for about 14 hours as i made some piccalili in september that ended up too watery because of not enough time for the salt to take the water out.i also only boiled the final mixture for 10 minutes as i like the vegetables to be still crunchy.overall it went very well and tasted good