Philadelphia Pepper Relish Recipes

PEPPER HASH - AMERICAN PIKLIZ

Steps:

• Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
• Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
• Seed & slice the green pepper, also very thinly.
• If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
• Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
• The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.

PHILADELPHIA PEPPER RELISH

Steps:

• Combine the minced vegetables and salt; let stand overnight.
• Rinse and drain thoroughly.
• Add mustard seed and brown sugar to the vinegar; heat to boiling.
• Pour over drained vegetables in a crock.
• Cool and store in the refrigerator.
• Serve within 3 days.

PICKLED PEPPER AND ONION RELISH

Steps:

• Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
• Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
• Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

HOT PEPPER RELISH

Steps:

• Put peppers and onions through food chopper, or chop in water in blender and drain.
• Place in 6 quart kettle.
• Add salt; cover with boiling water.
• Let stand 10 minutes.
• Drain and discard liquid.
• Add vinegar and sugar to vegs.
• Bring to boil, simmer 20 minutes.
• Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
• Wipe jar rim, adjust lids.
• Process in boiling water bath 15 minutes.
• Start to count processing time when water in canner returns to boiling.
• Remove jars.

PEPPER RELISH

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.

GRANDMA'S PEPPER RELISH

Steps:

• 1. Getting ready to make relish - You will need a 9x12 pan to put under food chopper to catch veggies as they come out of food chopper. Use the coarse blade of the food chopper. Also get a large pan to heat veggies & vinegar on the stove.
• 2. Wash peppers, take seeds out. Cut into small wedges.
• 3. Cut onion into eighths. Put both through food chopper. Then scald with boiling water & drain. Then heat vinegar, sugar, salt & celery seed. Add Pepper & onion mixture. Let come to a boil & put in jars. Use canning method to seal in mason jars.
• 4. Finished product after peppers and onions have gone through the food chopper

SWEET AND SPICY PEPPER RELISH

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.