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 percent), preferably white distilled
2 tbsp canning or pickling salt


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

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

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

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

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

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


 Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation