Pickled Products
Pickled Pepper-Onion Relish
6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups
finely chopped green peppers
1½ cups sugar
6 cups vinegar (5%), preferably white distilled
2 Tbsp. canning or pickling salt
Yield: 9 half-pints
Procedure: Wash and chop vegetables. Combine all ingredients
and boil gently until mixture thickens and volume is reduced by one-half (about
30 minutes). Fill sterile jars with hot relish. (Sterilize empty jars by putting
them in a water bath canner. Fill the canner and jars with hot [not boiling]
water to 1 inch above the tops of the jars. Boil for 12 minutes. Remove and
drain the hot sterilized jars one at a time.) Leave a ½-inch headspace, and
seal tightly. Store in refrigerator and use within one month.
| If extended storage is desired, this product must be processed. |
Recommended Processes
(Pickled Pepper-Onion Relish)
| Boiling Water Bath |
Half-pints or
pints |
10 minutes |
Produced by Communication and Educational Technology Services, University of
Minnesota Extension.
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