📝 About This Recipe
This vibrant Red Pepper Relish is a masterclass in the balance of sweet, tang, and a whisper of heat. Inspired by the farmhouse preserves of the American South, it transforms humble bell peppers into a jewel-toned condiment that glows in the jar. Whether dolloped on a sharp cheddar or glazed over grilled meats, its complex acidity and crunch make it an indispensable pantry staple.
🥗 Ingredients
The Produce Base
- 8 large Red Bell Peppers (stemmed, seeded, and very finely diced)
- 2 medium Sweet Vidalia Onion (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 4 pieces Garlic Cloves (grated into a paste)
The Brine & Aromatics
- 2 cups Apple Cider Vinegar (5% acidity for safe preservation)
- 1 1/2 cups Granulated Sugar (to balance the acidity)
- 1 tablespoon Sea Salt (non-iodized for clear brine)
- 1 tablespoon Yellow Mustard Seeds (for texture and pop)
- 1 teaspoon Celery Seeds (adds a classic savory depth)
- 1/4 teaspoon Turmeric (for a golden undertone)
- 1/2 teaspoon Smoked Paprika (for a subtle wood-fired aroma)
👨🍳 Instructions
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1
Prepare your peppers and onions by dicing them into uniform 1/8-inch pieces; using a food processor on pulse mode is efficient, but be careful not to turn them into a puree.
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2
Place the diced vegetables in a large colander set over a bowl, sprinkle with a pinch of salt, and let sit for 15 minutes to drain excess moisture.
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3
While the vegetables drain, prepare your canning equipment by sterilizing six half-pint jars and lids in boiling water for at least 10 minutes.
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4
In a large, non-reactive stainless steel heavy-bottomed pot, combine the apple cider vinegar, sugar, sea salt, mustard seeds, celery seeds, turmeric, and smoked paprika.
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5
Bring the vinegar mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the sugar is completely dissolved.
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6
Add the drained peppers, onions, and garlic paste to the boiling liquid. Stir well to incorporate.
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7
Return the mixture to a boil, then immediately reduce the heat to medium-low to maintain a steady, gentle simmer.
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8
Cook uncovered for 40-45 minutes, stirring every few minutes to prevent sticking. The liquid should reduce by about half and the vegetables should look translucent and glossy.
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9
Perform a 'spoon test': the relish is ready when the liquid has thickened to a syrupy consistency and doesn't run off the vegetables immediately.
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10
Taste the relish carefully (it will be hot!) and add the red chili flakes if you prefer a bit more kick.
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11
Ladle the hot relish into your sterilized jars, leaving exactly 1/2 inch of headspace at the top.
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12
Run a clean plastic spatula or bubble-remover tool around the inside of the jars to release any trapped air bubbles.
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13
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal, then center the lids and screw on the bands until fingertip tight.
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14
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary), then remove and let cool undisturbed for 24 hours.
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15
Check the seals; the lids should be concave. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to mature.
💡 Chef's Tips
For the best texture, hand-dicing the peppers yields a much prettier, crisper relish than a food processor. Always use a non-reactive pot (stainless steel or enameled cast iron) to prevent the vinegar from picking up a metallic taste. If the relish seems too thin after cooking, simmer for an extra 5-10 minutes; the sugar will naturally thicken as it cools. Ensure your vinegar has at least 5% acidity if you plan on water-bath canning for long-term storage. To make a 'Confetti Relish,' swap two of the red peppers for one green and one yellow pepper for a colorful variation.
🍽️ Serving Suggestions
Slather generously over a grilled bratwurst or classic hot dog for a gourmet twist. Mix two tablespoons of relish into softened cream cheese for an instant, crowd-pleasing cracker dip. Use it as a bright topping for grilled white fish or pan-seared scallops. Pair it with a sharp, aged Cheddar or a creamy Goat cheese on a charcuterie board. Stir a spoonful into your favorite potato salad or deviled egg filling for unexpected zing.