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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Pepper-Onion Relish

Vegetables and Herbs

onion and peppers

Pickled Pepper-Onion Relish

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2014 by Deb Botzek-Linn, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Half-pints or pints, 10 minutes

Ingredients

Yield: About 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.

Caution: If extended storage is desired, this product must be processed 10 minutes in a boiling water bath.

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