What is a good recipe for sweet pepper relish?

Question

My mom & grandmother use to make this when i was a kid,ande we ate it with beans,purple hull peas,& cornbread & i'd like to make some since i cant find it in the stores?The relish i ate was sweet,had spices,& onions in it.Any help will be appreciated---thanks

Answer 1

Sweet Pepper Relish Recipe:

This flavorful sweet relish makes a delicious topping for cream cheese and crackers or deviled eggs, or add a little to a meatloaf for great flavor.

    * 20 large bell peppers, red, yellow, orange, green, stems and seeds removed, about 6 pounds

    * 1 1/2 pounds sweet onions

    * 1/4 cup kosher salt or pickling salt

    * 5 cups sugar

    * 2 cups white vinegar

    * 2 cups cider vinegar

    * 1 tablespoon yellow mustard seeds

    * 1 tablespoon sweet Hungarian paprika, optional

Wash peppers and cut in large chunks; you'll have about 6 pounds of chunks. Finely chop about 1/2 to 2/3 of the peppers. Grind or finely chop the remaining peppers using a food grinder or food processor. Coarsely chop about half of the onions and add the remaining onions to the grinder or food processor. Combine in a large bowl with the salt; toss to mix thoroughly. Cover with ice and let stand for 3 hours.

Drain peppers, squeezing to get as much moisture out as possible. In a large nonreactive kettle, combine the vinegars, sugar, mustard seeds, and paprika, if using. Add the well drained pepper mixture and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.

Meanwhile, fill a boiling water bath canner about half full. Add clean canning jars to the water and bring to a boil. Reduce heat to low and keep jars warm.

In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in the hot water until ready to use.

When the pepper mixture is finished cooking, ladle into the hot drained jars. With a damp clean cloth, wipe the rims of the jars. Using tongs, lift lids from the water and let excess drip off of them; place on the clean jar rims. s***w on the jar rings firmly. Lift jars into the canner. Bring to a boil, cover, and boil gently for 10 minutes.

Makes about 5 to 6 pints.

Answer 2

Homemade Pickle Relish

1 1/2 cups cider vinegar

1 teaspoon mustard seeds

1 teaspoon coriander seeds

2 tablespoons sugar

8 large dill pickles (sour, not half-sour),

   finely diced

1 small red pepper, grilled, peeled, seeded,

   and finely diced

1 small yellow pepper, grilled, peeled, seeded,

   and finely diced

1 small white onion, finely diced

2 tablespoons chopped fresh dill

Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste.

Cover and refrigerate for at least 1 hour before serving.

Answer 3

cajun grilled fish steaks

Relish

1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained

1 medium plum (Roma) tomato, chopped (1/3 cup)

2 medium green onions, chopped (2 tablespoons)

1 tablespoon cider vinegar

2 teaspoons honey

3/4 teaspoon dried oregano leaves

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon salt

Fish

4 halibut or salmon steaks (about 6 oz each)

2 tablespoons Worcestershire sauce

1/2 teaspoon coarse ground pepper

1/4 teaspoon dried oregano leaves

1. Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.

2. Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.

3. Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.  

High Altitude (3500-6500 ft): Grill over medium-low heat.