Sweet Red Pepper Relish

Preparation info
  • Makes


    half pint jars
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A brilliant cardinal-red relish with a sweet and sour tang that briskly points up the flavor of cold meats or fowl. Alternatively, use as a jam on crackers spread with Cream Cheese. If you’d like your relish to be “hot” as well as sweet and sour, add a few drops of Pepper Sherry or Chili Vinegar at the end of cooking. Or try a pleasant variation that is a special