Why do I need to pour boiling water over the vegetables first?

The boiling water softens the onions, takes away some of the raw harshness, and helps the vegetables settle better into the brine. In an Amish Sweet Pepper Relish Recipe, that step improves both flavor and texture.

Can I make this sweet pepper relish spicy?

Yes. You can add a few jalapeños to the sweet bell peppers for a mild kick while still keeping the old-fashioned relish feel.

What kind of vinegar is best for Amish relish?

Most versions of Amish Sweet Pepper Relish Recipe use white vinegar because it gives clean acidity and keeps the colors bright. It also fits traditional canning methods well.

How long does canned pepper relish stay fresh?

A properly sealed jar of Amish Sweet Pepper Relish Recipe can last a long time in the pantry when stored in a cool, dark place. Once opened, it should be refrigerated.

Do I have to use a food grinder?

No. A food processor works very well, and hand chopping also works if you do not mind a more rustic texture.

What is the best way to serve pepper relish?

Use Amish Sweet Pepper Relish Recipe on burgers, hot dogs, sausages, sandwiches, cream cheese spreads, or stirred into potato salad for extra texture and tang.

Amish Sweet Pepper Relish Recipe: 7 Easy Old-Fashioned Tips

Description

A bright, tangy Amish Sweet Pepper Relish Recipe made with sweet bell peppers, onions, vinegar, sugar, and pickling salt for an old-fashioned canning favorite.

Ingredients

Scale

4 cups finely chopped sweet bell peppers
2 cups finely chopped onions
2 cups white vinegar
2 cups granulated sugar
1 tablespoon pickling salt
Boiling water for soaking
Clean half-pint jars and lids

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Instructions

Wash, seed, and chop the bell peppers.
Peel and chop the onions.
Pulse the peppers and onions in a food processor until finely chopped.
Place the chopped vegetables in a large colander or heat-safe bowl.
Pour boiling water over the vegetables and let them soak for 10 minutes.
Drain the vegetables very thoroughly.
In a large pot, combine vinegar, sugar, and pickling salt.
Bring the brine to a boil and stir until the sugar dissolves.
Add the drained vegetables and simmer for 20 minutes.
Ladle the hot relish into sterilized jars, leaving 1/2-inch headspace.
Wipe rims, apply lids, and process in a boiling water bath according to safe canning guidelines.
Cool completely and check seals before storing.

Notes

The 10-minute boiling water soak helps remove harsh raw onion flavor.

Drain the vegetables very well so the final relish does not turn watery.

Use non-iodized pickling salt for the clearest brine.

Leave 1/2-inch headspace for proper water bath canning.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Stovetop / Water Bath Canning
Cuisine: American

Nutrition

Serving Size: Per 1 tablespoon
Calories: 25 kcal
Sugar: 5g
Sodium: 60mg
Carbohydrates: 6g