ONION PEPPER RELISH RECIPE RECIPES
PEPPER ONION RELISH RECIPE - FOOD.COM
We like this as a sandwich spread. The amount of peppers is really a total of sweet and hot. You can make it hotter or milder by shifting the ratio. As written, it's moderately spicy. From The Joy of Pickling.
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 half pints
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
- Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
- Store the cooled jars in a cool, dry place.
Nutrition Facts : Calories 135.8, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1172.8, CarbohydrateContent 28.6, FiberContent 2.5, SugarContent 23.1, ProteinContent 1.4
RED PEPPER AND ONION RELISH RECIPE | ALLRECIPES
Quick and easy.
Provided by SHER15
Categories Side Dish Sauces and Condiments Relish Recipes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 80 servings
Number Of Ingredients 6
Steps:
- Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into 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. Top with lids and screw on rings.
- 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.
- 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.
Nutrition Facts : Calories 48.2 calories, CarbohydrateContent 11.5 g, FatContent 0.1 g, FiberContent 1.1 g, ProteinContent 0.6 g, SodiumContent 263.8 mg, SugarContent 9.8 g
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PICKLED PEPPER AND ONION RELISH RECIPE | ALLRECIPES
This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.
From allrecipes.com
Reviews 4.1
Total Time 5 hours 10 minutes
Category Side Dish, Sauces and Condiments, Relish Recipes
Calories 16.9 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 5 hours 10 minutes
Category Side Dish, Sauces and Condiments, Relish Recipes
Calories 16.9 calories per serving
- Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.
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QUICK PICKLED PEPPER ONION RELISH | ALLRECIPES
The whole trick here is to find Peppadew® peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sauteed onions and jalapenos into a world-class condiment.
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Reviews 4.8
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Category Side Dish, Sauces and Condiments, Relish Recipes
Calories 29.8 calories per serving
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Reviews 4.8
Total Time 25 minutes
Category Side Dish, Sauces and Condiments, Relish Recipes
Calories 29.8 calories per serving
- Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.
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RED PEPPER ONION RELISH RECIPE: HOW TO MAKE IT
“This relish makes the most of sweet red peppers and tangy, caramelized onions,” notes field editor Trisha Kruse of Eagle, Idaho. “Don't be surprised if your picky 'veggie avoiders' go back for seconds.”
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 46 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 46 calories per serving
- In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.
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“This relish makes the most of sweet red peppers and tangy, caramelized onions,” notes field editor Trisha Kruse of Eagle, Idaho. “Don't be surprised if your picky 'veggie avoiders' go back for seconds.”
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Reviews 5
Total Time 30 minutes
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PEPPER AND ONION RELISH | JUST A PINCH RECIPES
I grew tons of sweet yellow wax peppers and onions this summer and didn't want them to go to waste, so I found this recipe.
I love this kind of "condiment" to add to the table for a flavor zing when serving "Plain" meats like baked chicken or pork chops. It also shows up on our Holiday dinner tables with the more common relishes like Pickles and olives. This one is from the Ball canning book with my own tweaks.
Sharp, Sweet and Savory, as well as Succulent.
From justapinch.com
Reviews 5
Category Vegetables
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From justapinch.com
Reviews 5
Category Vegetables
Cuisine American
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This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37
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Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.
From food.com
Reviews 5.0
Total Time 3 hours
Calories 1058.2 per serving
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Reviews 5.0
Total Time 3 hours
Calories 1058.2 per serving
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Total Time 1 hours 0 minutes0S
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Cuisine Hispanic/Mexican
Calories 220 per serving
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