sweet pepper relish canning recipe
Why Make Sweet Pepper Relish?
Bell peppers don't last. Left in the refrigerator, they go soft within a week or two. But transformed into relish and properly canned, they'll keep for a full year, capturing late summer's abundance for the months when fresh peppers are expensive imports with little flavor.
Sweet relish also has a versatility that its spicier cousin lacks. It works anywhere you'd use pickle relish but want more character: mixed into tuna salad, spooned over grilled chicken, stirred into a pot of beans. Children eat it without complaint. Guests who claim they "can't handle spice" reach for seconds. It also makes a wonderful condiment alongside hearty Hungarian dishes like Grandma's legendary stuffed peppers, where its sweetness balances the savory filling.
Sweet Pepper Relish Recipe Ingredients
This recipe makes approximately 4-6 pints, enough to stock your pantry and have jars left over for giving away.
For the peppers:
8 cups mixed bell peppers, finely chopped (use a combination of red, orange, yellow, and green for the best color and flavor balance) 2 medium white or yellow onions, finely diced 4 cloves garlic, minced (optional)
For the brine:
2 cups white vinegar (5% acidity, check the label) 1½ cups granulated sugar 2 tablespoons yellow mustard seeds 2 teaspoons canning salt (or kosher salt without additives)
How to Make Sweet Pepper Relish
Prepare the vegetables: Wash all peppers and remove stems, seeds, and the white membrane inside. The membrane isn't bitter in bell peppers the way it is in hot varieties, but removing it gives you a cleaner texture. Chop everything finely — about ¼-inch pieces work well. A food processor speeds this up considerably, but pulse rather than run it continuously, or you'll end up with mush.
Make the brine: Combine vinegar, sugar, mustard seeds, and salt in a large non-reactive pot (stainless steel or enameled cast iron). Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
Combine and simmer: Add all chopped vegetables to the brine. Return to a boil, then reduce heat and simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking. The relish is ready when the liquid has reduced noticeably and the mixture looks glossy.
Cool or can: For refrigerator storage, let the relish cool before transferring to clean jars. It will keep for 2-3 months refrigerated. For shelf-stable storage, proceed to canning while the relish is still hot.
Sweet Pepper Relish Canning Recipe
The high acidity from vinegar makes this relish safe for water bath canning. Follow these steps carefully for shelf-stable jars that will last up to one year.
Sterilize your jars and lids according to manufacturer instructions. Keep jars hot until ready to fill. Cold jars and hot relish don't mix well.
Fill the jars while the relish is still hot, leaving ½-inch headspace. This gap is essential for a proper seal.
Remove air bubbles by running a clean knife or bubble remover tool along the inside edges of each jar.
Wipe jar rims clean with a damp cloth. Any residue can prevent a proper seal. Apply lids and rings, tightening to fingertip tightness. Make sure they’re snug but not forced.
Process in a boiling water bath for 15 minutes. If you're above 1,000 feet elevation, add 5 minutes; above 6,000 feet, add 10 minutes.
Remove and cool undisturbed for 12-24 hours. You should hear the satisfying "ping" as lids seal. Any jars that don't seal properly should be refrigerated and used first.
Old Fashioned Sweet Pepper Relish Canning Recipe
For a more traditional version, the kind that appeared on American tables throughout the early 20th century, make these adjustments:
Use only green bell peppers. Before the widespread availability of colorful peppers year-round, green was what you had. The flavor is slightly more vegetal, less sweet, with a subtle bitterness that some people prefer.
Increase sugar to 2 cups. Old recipes leaned sweeter, both for taste and because sugar aids preservation.
Add 1 teaspoon celery seed. This was the signature flavor of classic American relishes, giving them an almost pickle-like quality.
The canning process remains identical. This version keeps the same one-year shelf life as the standard recipe.
