Time to make pepper relish…
October 26, 2009
Back to those peppers taking over my refrigerator...last night I managed to get the first batch of pepper relish made and canned some up. I still have bowls of peppers in the fridge and plenty yet out in the garden...but it's a start!
Pepper relish has plenty of vinegar in it, so it's not mandatory that you have to process the jars, but, if you want to store them for a long period without refrigeration it's a good idea to go ahead and water-bath process for about 10 min.
There are lots of different ways to make relishes with peppers. My mom makes a highly blended pear/pepper relish that is to die for. So you can be creative about mixing other ingredients. I kept this one pretty straightforward.
Lots of peppers (mild, hot..and one habanero! You can mix whatever peppers you like)
A few cloves garlic (I'm not crazy about onions, but they are what most people use)
1 Tablespoon of sea salt
2 1/2 cups organic apple cider vinegar or red wine vinegar.
2 cups organic sugar (less if you want a not-so-sweet relish)
- Food process or hand chop (with gloves!!) the peppers. Remove seeds.
- Place peppers, garlic (or onions) and salt in a 6 quart pot. Cover with boiling water and let sit for 10 min.
- Sterilize your canning jars in the canner with water boiling (you don't have to process your jars if you're just going to keep them in the fridge, but you should still sterilize the jars or run through dishwasher first)
- Strain water off peppers and place back in 6 quart pot. Add vinegar and sugar to peppers and bring to a boil. Let simmer for 20 min.
- Pack pepper relish into sterilized jars. Pack down to press air bubbles out. Wipe lip of jar clean with dishtowel. Place lid on jar and secure ring, not tightly, onto jar.
- Place jars into water bath canner and process for about 10 min. Start counting processing time when water comes back to a boil.
- Or, just fill jars and place in the fridge. Again, the relish will last a long time in the fridge even without canning.