PICKLED PEPPER RECIPE FOR HOME CANNING
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Provided by Ashley Adamant
Categories Canning
Number Of Ingredients 6
Steps:
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
PEAR RELISH
This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears.
Provided by Travis Deck
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h10m
Yield 192
Number Of Ingredients 9
Steps:
- Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
- Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
- Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
- Remove the jars from the stockpot and 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 : Calories 18.6 calories, Carbohydrate 4.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 51.7 mg, Sugar 3.6 g
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
BELL PEPPER RELISH
A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.
Provided by l0vetw0c00k
Categories Peppers
Time 2h30m
Yield 6-8 pint jars
Number Of Ingredients 7
Steps:
- Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
- Cover with boiling water and let stand 10 minutes.
- Drain well.
- Save juice to add to vinegar mixture if needed to cover vegetables.
- Add sugar, vinegar, celery seed and salt.
- Boil 15 minutes.
- Pour into sterilized canning jars and seal.
Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2
RED BELL PEPPER RELISH
I recently bought some Mezzetta Zesty Bell Pepper Relish and was pleasantly surprised how good it was. In my attempt to find a recipe so I could make my own, I stumbled across this tasty one. Not the same, but still so very good with a hint of heat. This won a secret food bloggers secret ingredient contest for a recipe using red bell peppers. I hope you enjoy! Adapted from a food blog, savory and sweet. Thank you Alice!
Provided by Sharon123
Categories Onions
Time 35m
Yield 3/4 cup, about
Number Of Ingredients 5
Steps:
- Add everything to a small sauce pan and mix until well incorporated.
- Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
- Remove from heat and allow to cool before serving.
- Note:.
- The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
PEPPER RELISH
This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.
Provided by CindyMarie
Categories Spreads
Time 3h
Yield 7-9 half pints, 90 serving(s)
Number Of Ingredients 9
Steps:
- Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
- Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
- Reduce heat and add vegetables, simmering 10 minutes.
- Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2
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