Sweet Pepper Relish


Quantity: 6 pints

Jar size: Half-pints or pints


5 cups ground green bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)

5 cups ground red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)

1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)

2-½ cups cider or white distilled vinegar (5%)

2 cups sugar

4 teaspoons pickling salt

4 teaspoons mustard seed


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions

2. Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure).

3. Measure 5 cups of each type of ground bell peppers with their juice, and 1-½ cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot.

4. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.

5. Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace.

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

7. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Note: For recipe development, peppers and onions were ground using a stand mixer grinder attachment with the coarse blade.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Pints or Half-pints

10 min

15 min

20 min

Source: National Center for Home Food Preservation