Easy Pickled Pepper and Onion Relish Recipe

Ingredients

• 8 large green bell peppers, cut into thin strips
• 3 large onions, cut into thin slices
• 2 cups white sugar
• 2 cups apple cider vinegar
• 3 jalapeno peppers, seeded and minced
• 6 tablespoons pickling spice
• 1 teaspoon salt

Instructions

1. Check six quart-sized jars for any cracks or rust on the rings, discarding any damaged ones. Keep jars in simmering water until the relish is ready. Wash new lids and rings in warm, soapy water.
2. In a large saucepan, combine bell peppers, onions, sugar, vinegar, jalapeños, pickling spice, and salt over high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
3. Pack the hot pepper mixture into the hot, sterilized jars, leaving ¼ inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the sides of the jars. Wipe the rims clean with a moist paper towel. Place lids on top and screw rings on tightly.
4. Place a rack in the bottom of a canner or large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water until the jars are covered by at least 2 inches. Return to a rolling boil, reduce heat to medium, and process at a simmer for 30 minutes.
5. Carefully remove the jars from the stockpot and let them cool several inches apart for about 4 hours. Press the centers of the lids to ensure they are sealed. Remove the rings for storage and keep jars in a cool, dark place. Refrigerate after opening.

Nutrition

• Calories: 17 kcal
• Fiber Content: 0 g
• Sugar Content: 4 g
• Sodium Content: 19 mg
• Protein Content: 0 g
• Carbohydrate Content: 4 g
• Unsaturated Fat Content: 0 g