Pepper Relish

CindyMarie's Note:

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We’ve also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I’ve caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I’ve made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It’s just slightly hot.

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Serves: 90

Yield: 7.0 half pi ...

• 8 cups banana peppers, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 4 -6 jalapeno peppers, finely chopped
• 2 tablespoons salt
• 3 cups cider vinegar
• 3 cups sugar
• 1 teaspoon mustard seeds
• 2 whole jalapeno peppers

Directions:

1. Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
2. Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
3. Reduce heat and add vegetables, simmering 10 minutes.
4. Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
5. Process 10 minutes in a boiling-water canner.

Reviews

[sues4cy]

Yummy. I took my sister in law's extra banana peppers to make this recipe and then gave them back to her like this as a gift. I'm not sure she'll be sharing with me anymore, instead she'll be making her own relish.

[Chef #1360264]

I made two batches of this last year and am so happy that my peppers are ready to make another batch this year. We use it on all sandwiches and over cream cheese is our favorite. Makes a great hostess gift.

[Momma2IsaacWifey2Jim]

I altered this recipe a lil'...using half banana pappers and half green bells, jalapeno AND cayenne for the heat and dropped some of the sugar AND added some onion!...I tasted it after finishing and it was GREAT so now I cannot wait till it sits for a few weeks...actually might open a jar tomorrow...lol! Just wanted to thank CindyMarie for posting this recipe as I NEVER thought to use my always bearing banana peppers for RELISH..I was waiting for my green bells to produce enough for relish...and that usually doesn't happen here!! Thanx! :)