If you’ve ever wished for a vibrant, tangy, and slightly sweet condiment that can elevate any meal, look no further than homemade red pepper relish. This delightful preserve captures the essence of fresh red peppers, combined with just the right balance of spices and vinegar, making it perfect for canning and enjoying all year round.
Whether you want to spice up your sandwiches, serve it alongside grilled meats, or add a zing to your cheese boards, this relish is a kitchen staple worth mastering.
Canning your own red pepper relish not only guarantees freshness but also allows you to customize the flavor to your liking. Plus, it’s a fantastic way to preserve the summer harvest and reduce food waste.
In this recipe, I’ll guide you step-by-step through the canning process, ensuring your relish is safe, flavorful, and ready to delight your taste buds anytime. Let’s dive into this colorful, delicious project!
Why You’ll Love This Recipe
This red pepper relish canning recipe stands out for several reasons. First, it uses simple, fresh ingredients that come together quickly to create a complex flavor profile—sweet, tangy, and mildly spicy.
The canning process locks in freshness, so you can enjoy this relish months after making it.
Whether you’re a beginner or an experienced home cook, this recipe is straightforward and reliable. It’s also highly versatile: you can tweak the spice level or sweetness to suit your palate.
It’s a great way to make use of an abundant red pepper crop, and canned relish jars make wonderful homemade gifts too.
Ingredients
- 6 cups red bell peppers, finely chopped (about 6 large peppers)
- 2 medium onions, finely chopped
- 2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
Equipment
- Large stainless steel pot for cooking the relish
- Cutting board and sharp knife for chopping vegetables
- Measuring cups and spoons
- Canning jars (pint-sized recommended), sterilized
- Water bath canner or a large pot with a rack for processing jars
- Jar lifter and funnel for safe handling
- Clean cloth or paper towels for wiping jar rims
- Wooden spoon or heat-resistant spatula
Instructions
- Prepare your jars and lids: Sterilize your canning jars by boiling them in a large pot of water for 10 minutes. Keep them hot until ready to fill. Simmer lids in hot water (do not boil) to soften the sealing compound.
- Chop the vegetables: Wash and finely chop the red bell peppers and onions. Uniform pieces ensure even cooking and texture.
- Cook the relish base: In a large stainless steel pot, combine the vinegar, sugar, and salt. Stir over medium heat until the sugar dissolves.
- Add spices and vegetables: Stir in the mustard seeds, celery seeds, turmeric, and crushed red pepper flakes if using. Then add the chopped peppers and onions. Bring everything to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally. The relish should thicken and the vegetables soften but not become mushy.
- Fill the jars: Using a funnel, ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal.
- Seal the jars: Place the lids on the jars and screw on the bands until fingertip tight (not overly tight).
- Process the jars: Place the jars in a water bath canner with water covering the jars by at least 1 inch. Boil for 10 minutes to ensure proper sealing and preservation.
- Cool and store: Carefully remove jars using a jar lifter and set on a towel to cool undisturbed for 12-24 hours. Check seals (the lids should not flex when pressed). Store sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use within a few weeks.
Tips & Variations
“For a milder relish, reduce or omit the crushed red pepper flakes. You can also experiment with adding finely chopped jalapeños for an extra kick.”
If you prefer a smoother relish, pulse the cooked mixture briefly in a food processor before canning. For a chunkier texture, chop the peppers and onions coarsely.
Adding a bit of grated ginger or garlic can introduce exciting new flavor notes.
Always use fresh, firm red peppers for the best color and taste. Avoid overcooking to maintain a pleasant crunch in the relish.
If you want to make smaller batches, simply halve the ingredient amounts but keep the cooking and canning times the same.
Nutrition Facts
| Nutrient | Amount per 2 Tbsp Serving |
|---|---|
| Calories | 40 |
| Carbohydrates | 10g |
| Sugar | 9g |
| Fat | 0g |
| Protein | 0.3g |
| Sodium | 230mg |
Note: Nutrition may vary slightly based on specific ingredient brands and quantities.
Serving Suggestions
This red pepper relish is wonderfully versatile. Spread it on sandwiches or burgers for a burst of flavor.
It pairs beautifully with grilled or roasted meats and fish, adding a tangy brightness. Use it as a topping for crackers with cream cheese or your favorite vegan cheese for easy appetizers.
Try stirring a spoonful into mayonnaise or yogurt to create a quick dip or sauce. It also complements hearty grain bowls or roasted vegetable salads—experiment and enjoy!
Looking for more delicious vegan recipes to complement your relish? Check out Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, explore hearty options in Vegan Potato Corn Chowder Recipe for Cozy Comfort Food, or refresh your meals with the crisp Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.
Conclusion
Homemade red pepper relish is a delightful way to preserve the flavors of summer peppers while adding a delicious twist to your meals throughout the year. This canning recipe balances sweetness, tanginess, and spice in a way that is both easy to prepare and rewarding to taste.
By following these instructions, you’ll create jars of vibrant relish that are perfect for gifts or your own pantry.
Whether you’re new to canning or a seasoned pro, this recipe offers a satisfying project that yields versatile, tasty results. Don’t hesitate to experiment with spices and heat levels to make it your own.
Happy canning, and enjoy the burst of color and flavor that homemade red pepper relish brings to your table!
📖 Recipe Card: Red Pepper Relish Canning Recipe
Description: A tangy and sweet red pepper relish perfect for canning and preserving. Great as a condiment for sandwiches, burgers, or grilled meats.
Prep Time: PT20M
Cook Time: PT30M
Total Time: PT50M
Servings: 6 half-pint jars
Ingredients
- 6 cups chopped red bell peppers
- 2 cups chopped onions
- 1 1/2 cups white vinegar (5%)
- 1 1/2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Combine all ingredients in a large pot.
- Bring mixture to a boil, then reduce heat and simmer for 25 minutes.
- Stir occasionally to prevent sticking.
- Sterilize canning jars and lids.
- Ladle hot relish into jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids, and screw bands until fingertip tight.
- Process jars in boiling water bath for 15 minutes.
- Remove jars and let cool undisturbed for 24 hours.
- Check seals before storing in a cool, dark place.
Nutrition: Calories: 50 | Protein: 0.5g | Fat: 0.1g | Carbs: 12g
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