Pepper Relish

3 pints servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
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Pepper Relish
Rice and gravy? Cajuns love pepper relish with their rice and gravy. This sweet and tangy condiment made with bell peppers, onions, and mustard seed is perfect for topping everything from red beans to smothered pork chops. Distilled white vinegar is the first choice for pickling. Do not use pure granulated salt as it may draw out the juices, harden the tissues and checks the action of the organism which may cause spoilage in your vegetable mixture. If using hard water, boil and let stand for 24 hours. About 12 large peppers, seeded and trimmed, will make 5 1/2 cups. Three medium onions will yield 1 cup ground.

Ingredients

3 pints servings
  • 5 1/2 cup ground green and sweet red peppers
  • 1 cup ground onions
  • Boiling water
  • 3/4 cup sugar
  • 1 tbsp pickling salt
  • 1 1/2 tbsp mustard seed
  • 1 cup cider vinegar

Step-by-Step Instructions

  1. Cover the ground peppers and onions with boiling water; cover with lid; let stand 20 minutes. Drain well.
  2. Add the sugar, pickling salt, mustard seed, and cider vinegar to the drained vegetables and simmer 12 to 15 minutes.
  3. Seal at once in hot sterilized jars. Makes about 3 pints.

Common Problems and Solutions

Q: Why do I need to let the peppers stand in boiling water?

A: This step helps soften the peppers slightly and removes any bitterness, ensuring a better texture in the final relish. Don't skip the 20-minute standing time.

Q: Can I use pure granulated salt instead of pickling salt?

A: No, use only pickling salt. Pure granulated salt may draw out too much juice, harden the tissues, and interfere with proper preservation, potentially causing spoilage.

Q: Why did my relish spoil?

A: Make sure you're using distilled white vinegar or cider vinegar with at least 5% acidity, sterilized jars, and proper canning technique. If using hard water, boil it and let stand 24 hours before use. The jars must seal properly.

Tips and Techniques

About 12 large bell peppers, seeded and trimmed, will make the 5 1/2 cups you need. Three medium onions will yield 1 cup ground. You can use a food processor to grind the vegetables, but don’t puree them—you want small, distinct pieces for texture.

Ingredient Substitutions

  • cider vinegar: distilled white vinegar
  • green and sweet red peppers: all green bell peppers or all red bell peppers
  • mustard seed: celery seed

Equipment Needed

  • Large pot for boiling water
  • Food grinder or food processor
  • Heavy-bottomed pot for simmering
  • 3 pint-sized canning jars with lids
  • Canning equipment (jar lifter, funnel)

Historical Context

Pepper relish is a cornerstone of Cajun pantries, traditionally made during pepper season to preserve the harvest. It’s served alongside rice and gravy, red beans, and just about any meal where you want a sweet-tangy kick.