While waiting in the checkout line at a local grocery store this week, I noticed a monthly cookbook tucked into the magazine rack close to the register. The front cover and title focused on “Canning and Preserving”. It was a “Taste of Home” publication and I’ve always been a big fan of the reader provided recipe contributions showcased in the magazine. I’m a sucker for spending extra cash in the checkout lane so I threw the book in my cart.
As I thumbed through my newly purchased mini-cookbook, a recipe for pepper relish caught my eye. It looked simple and straightforward so I decided to purchase the ingredients to give it a try.
The result, a sweet and spicy mixture that’s a perfect condiment for bratwurst links, steak or baked chicken. Great with anything cooked on the grill… It can also be used as a flavorful appetizer paired with cream cheese and crackers.
Here’s the link to the recipe:
http://www.tasteofhome.com/recipes/autumn-pepper-relish/print
I changed the pepper ratio a bit, but not much…
Sweet and Spicy Pepper Relish
(Adapted for Taste of Home)
6 medium sweet red peppers
2 medium green peppers
6 jalapeno peppers
4 medium Granny Smith apples (about 1-1/4 pounds)
2 medium pears (about 1 pound)
1 medium onion
3 tablespoons canning salt
2 cups white vinegar
2 cups sugar
1 cup packed brown sugar
3/4 teaspoon fennel seed
Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.
Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool for 12 to 24 hours before removing the bands and storing in a cool, dry location.
This looks so tasty! I just wanted to say thank you for the likes. I made sure to follow your blog, these recipes look too great. I hope we continue to support each other 🙂
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Absolutely! All the best to you, Katelyn! I look forward to seeing more of your posts.🌷🌷🌷
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I was just thinkin’ about when the Sweet Peppers come into season here in the SouthWestern USA and how I’d love to make some sort of Pepper Relish and/or Jelly. Summer canning is my new passion https://mykitcheninthemiddleofthedesert.wordpress.com/2013/12/14/meyer-lemons-are-in-season/
MAHALO, thanks for that Linda.
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How nice! I hope you have a bountiful pepper harvest this year! Good luck with your food preservation adventures!
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This sounds great! I think I will give it a try.
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Let me know how it turns out! I hope you like it. It’s a big hit with my family and friends.
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can’t wait to try this!
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It’s a great recipe, Rachel!
Let me know how it turns out for you. Enjoy!😊
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I have always wanted to can sauces, jams, relishes, etc. but I’ve been too afraid to! This recipe seems simple enough! As soon as I saw this, I immediately followed your blog; I can’t wait to see what else you come up with!
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Thank you for your kind words… Follow the directions carefully. You can always freeze the relish in freezer jars if you don’t want to process in a water bath.
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Your so welcome! And that sounds great, especially if you realize you don’t have enough time to can them.
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😊
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It looks yummy!
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Thanks Julie… I am definitely going to make the recipe again. My family really enjoys the sweet and spicy flavor of the relish.
Thanks for you comment, have a great day!
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That looks delicious. I haven’t made made relishes before, but this looks like a great one to start with!
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Oh yes, it’s a simple recipe… Great one to start out with. Good luck!
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You are such a pro! The jars full of relish look amazing. I’ve got to get around to trying your recipe! Thank you kindly for sharing! 🙂
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Oh, it’s my pleasure and thank you for your kind words… Have a wonderful day!😊
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