Pepper Relish

Preparation info

  • Difficulty


  • Yield:

    4 Pints


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 12 sweet red peppers (about pounds)
  • 12 sweet green peppers (about pounds)
  • 1 onion (about pound)
  • 4 cups boiling water
  • 2 cups cider vinegar
  • 2 cups sugar
  • Salt to taste, if desired


  • Rinse the peppers and pat dry. Cut each in half, discard the seeds and the white inside veins. Outfit a food chopper or grinder with a coarse blade. Put the peppers through the food chopper or grinder. There should be 7 cups of each. Put them in a mixing bowl.
  • Peel the onion and cut it into cubes. Put the cubes through the food chopper or grinder. Add this to the peppers.
  • Pour boiling water over all and let stand 10 minutes.
  • Line a mixing bowl with cheesecloth and pour the pepper mixture into it. Bring up the edges of the cloth and tie with string to make a bag. Let the pepper mixture hang overnight to drain, or for a minimum of 8 hours. Discard the liquid.
  • Put the pepper mixture into a kettle and add the vinegar, sugar, and salt. Bring to the boil and cook 20 minutes. Pour into 4 hot pint-size sterile jars and seal at once.