Pickled Pepper-Onion Relish


Quantity: 9 half-pints

Jar size: Half-pints or pints


6 cups finely chopped onions

3 cups finely chopped sweet red peppers

3 cups finely chopped green peppers

1-1/2 cups sugar

6 cups vinegar (5%), preferably white distilled

2 tbsp canning or pickling salt


1. Sterilize canning jars and keep hot until to used. Prepare two-piece canning lids according to manufacturer’s directions.

2. Wash and chop vegetables.

3. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes).

4. Fill hot sterile jars with hot relish, leaving 1/2-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

6. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


National Center for Home Food Preservation