Red Pepper and Onion Relish

Name: Red Pepper and Onion Relish recipe
Prep time: 30 min
Cook time: 30 min
Yield: 80 servings
Cuisine: Global
Ingredients: 24 red bell peppers - halved, seeded, and thinly sliced; 7 onions, halved and thinly sliced; 3 cups white sugar; 3 cups vinegar; 3 tablespoons salt; 10 half-pint canning jars with lids and rings

by Hailey Crawford 1 year ago

0 (0)

30 minutes

48.2 kcal

11.5 g carbs

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Description

Quick and easy.

Ingredients

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Directions

1. Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

serving: 80 servings

calories: 48.2 kcal

carbohydrates: 11.5 g

protein: 0.6 g

sodium: 263.8 mg

fiber: 1.1 g

sugar: 9.8 g