Description

This sweet and tangy pepper relish is a delightful condiment that I've been making for years. The combination of red bell peppers and onions, simmered in a sweet and sour vinegar mixture, creates a flavor explosion that's perfect for grilled meats, sandwiches, or even as a topping for crackers. It's especially delicious in the late summer and autumn when peppers are at their peak. The recipe makes a large batch, ideal for preserving and enjoying throughout the year. Plus, it's vegetarian and adds a spicy kick to any dish!

Ingredients (6 ingredients)

24 piece red bell peppers

7 piece onions

3 cups white sugar

3 cups vinegar

3 tablespoons salt

10 piece half-pint canning jars with lids and rings

Preparation (8 steps)

Prepare the Peppers and Onions

Halve, seed, and thinly slice 24 red bell peppers. Halve and thinly slice 7 onions. Set aside.

Combine Ingredients in Thermomix

Add the sliced red bell peppers, onions, 3 cups of sugar, 3 cups of vinegar, and 3 tablespoons of salt to the Thermomix bowl.

Cook the Relish

Thermomix® Setting

30 min/212°F/Speed 2 100

Cook the mixture for 30 Min./100°C/Stufe 2. Ensure the vegetables are tender.

1800

Sterilize Jars and Lids

While the relish is cooking, sterilize 10 half-pint canning jars with lids and rings in boiling water for at least 5 minutes. Keep the jars hot until ready to fill.

Pack Relish into Jars

Carefully pack the hot relish into the hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue.

Seal the Jars

Top each jar with a lid and screw on a ring. Make sure the rings are snug but not too tight.

Process Jars in Boiling Water Bath

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Cool and Store

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Finished cooking? Great! 🎉

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About this recipe

This Sweet and Tangy Pepper Relish is a recipe that’s been passed down in my family for generations. My grandmother, a true kitchen wizard, always had a jar of this relish on hand. I remember her serving it alongside grilled sausages at summer barbecues, and it was always the first thing to disappear. It's more than just a condiment; it's a taste of home. The success of this relish lies in the quality and balance of the ingredients. The red bell peppers provide the sweetness and vibrant color, while the onions add a savory depth. It's crucial to use red bell peppers; their sweetness is essential to the overall flavor profile. Yellow or green peppers would alter the taste significantly. The white sugar contributes to the sweetness, but also acts as a preservative, helping the relish last longer. The vinegar provides the tanginess, cutting through the sweetness and adding a necessary acidity. I prefer using white vinegar for its clean, sharp flavor, but apple cider vinegar could also be used for a slightly milder, fruitier taste. Finally, the salt enhances all the other flavors and also acts as a preservative. When using the Thermomix®, it's important to chop the peppers and onions thinly and evenly. This ensures that they cook uniformly and create a consistent texture. Don't overcrowd the Thermomix® bowl; if you're making a double batch, it's best to cook it in two separate batches. During the cooking process, keep an eye on the consistency. You want the vegetables to be tender but not mushy. If the relish seems too watery, you can cook it for a few extra minutes, checking every 5 minutes until the desired consistency is reached. This recipe is easily adaptable. For a spicier kick, you can add a pinch of red pepper flakes or a finely chopped jalapeño pepper. For a vegetarian or vegan version, simply ensure that your sugar is processed without bone char (many brands are). You could also experiment with different herbs and spices, such as a bay leaf, a sprig of thyme, or a teaspoon of smoked paprika. This relish is incredibly versatile. It's fantastic served with grilled meats like pork chops, chicken, or sausages. It's also delicious on sandwiches, burgers, or even as a topping for crackers with cream cheese. I also love to stir a spoonful into scrambled eggs or omelets for a burst of flavor. It's also a great addition to a cheese board. Properly canned, this relish will last for at least a year in a cool, dark place. Once opened, it should be stored in the refrigerator. If you don't want to can the relish, you can store it in an airtight container in the refrigerator for up to two weeks. This relish also makes a wonderful homemade gift!

Sweet and Tangy Pepper Relish

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Description

Ingredients (6 ingredients)

Preparation (8 steps)

Prepare the Peppers and Onions

Combine Ingredients in Thermomix

Cook the Relish

Sterilize Jars and Lids

Pack Relish into Jars

Seal the Jars

Process Jars in Boiling Water Bath

Cool and Store

Finished cooking? Great! 🎉

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