Hot Pepper Relish

WIN_20160824_115624Whether you favor hot dogs, bratwurst, or a classic American cheeseburger on the backyard grill, this Hot Pepper Relish is the perfect accompaniment. It has just enough ZING! to catch your attention, and is chock full of garden fresh flavor. To save time, you could prepare half the recipe below and simply store it in the refrigerator instead of canning. I’ve included canning directions as well, because Hot Pepper Relish makes a lovely and simple gift!

WIN_20160823_190908Ingredients (Makes 8 half-pint jars)

4 large green bell peppers, seeded and diced (about 4 cups)

5 large hot Hungarian peppers, seeded and diced (about 2 cups)

2 small zucchini or yellow summer squash, seeded and diced (about 2 cups)

2 tablespoons salt

2 cups sugar

1 1/4 cups vinegar

1/2 teaspoon celery salt


Step 1) Place diced peppers and zucchini in a large strainer and sprinkle with 2 tablespoons of salt. Allow to rest and drain for 2 hours. Press gently on vegetables to remove as much liquid as possible.

Step 2) Transfer salted vegetables to a large pot. Add remaining ingredients and bring to a boil. Allow to boil gently with stirring for five minutes.

Step 3) At this point, your Hot Pepper Relish is ready for refrigerating or canning. If canning, ladle relish into sterilized canning jars, leaving 1/2 inch of headspace. Cover with lids and bands, and process in a boiling water bath for 15 minutes.

3 replies to “Hot Pepper Relish

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