Red Bell Pepper Relish
Serve this tangy red bell pepper relish as a condiment on sandwiches, with grilled meats, or with cream cheese and crackers.
6 large onions cut into 1-inch chunks
12 large red bell peppers
4 cups distilled white vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon mustard seeds
- In a food processor, whirl onions and bell peppers, a portion at a time, until coarsely chopped. Place chopped vegetables into a heavy, 8 to 10-quart pan. Stir in vinegar, sugar, salt, and mustard seeds. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and boil gently, stirring often, until relish is thickened but still juicy, about 50 minutes.
- Ladle hot relish into hot, sterilized 1-pint canning jars, leaving 1/2-inch head-space. Gently run a narrow nonmetallic spatula between relish and jar sides to release any air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.
- Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. Add more hot water to cover jars by 1 to 2-inches. Bring water to a simmer; then cover and simmer for 15 minutes.
- Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid, if it pops when pressed, there's no seal. Store unsealed relish in the refrigerator and use with 1 month.
Makes about 7 pints.