Pickled Pepper-Onion Relish — NCHFP
A tested NCHFP boiling-water canning recipe for pickled pepper-onion relish.
Ingredients
Ingredients
- 6 cups onions finely chopped
- 3 cups sweet red peppers finely chopped
- 3 cups sweet green peppers finely chopped
- 1 1/2 cups sugar
- 6 cups vinegar 5% acidity; preferably white distilled
- 2 tbsp canning or pickling salt
Equipment
- Boiling-water canner
- Canning jars Nine half-pint jars
Directions
Instructions
- Prepare sterile half-pint jars and lids. Wash and finely chop the onions and peppers.
- Combine all ingredients in a large pot and bring to a boil.
- Boil gently until the mixture is thickened and its volume is reduced by about half, approximately 30 minutes.
- Pack hot relish into hot sterile half-pint jars, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process half-pints or pints for 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use 5% vinegar. If the relish is not processed, refrigerate it and use within one month. Adapted from the USDA Complete Guide to Home Canning, revised 2015. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/relishes-salads/pickled-pepper-onion-relish/