How to make it

  • Place the chopped peppers in a 6-8 quart sauce pan.
  • Stir in the salt and let sit for about 4 hours.
  • Stir in the vinegar and sugar and bring to a boil.
  • Turn down the heat and simmer, stirring frequently, until the liquid has been reduced to the consistency of a syrup. About 45 minutes.
  • Ladle into hot, sterilized canning jars, filling to 1/4-inch from the rim.
  • Put on lids and bands and process in a boiling waterbath canner for 10 minutes.
  • Makes about 5 pints of relish.

Reviews & Comments 3

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  • GardenYeti 3 years ago
    This looks like a great way to use my leftover peppers. I can across this recipe while trying to find some ways to use my Bulgarian Carrots.
    In case your interested here is a BC salsa recipe that is pretty good:
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    " It was good "
    bikerchick ate it and said...
    I made this two weeks ago and just opened the first jar last week. I used jalapeno, hot cherry pepper, and banana peppeers from garden. DH and I love it and I have used it in several recipes already. My only tweek next time will be less sugar.
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  • mbeards2 9 years ago
    BTW, I've made this using only Jalapeno peppers and it works great too. It depends on what peppers are in greatest abundance. :-)
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    " It was excellent "
    elgab89 ate it and said...
    Hot, salty, sour and sweet! This is perfection!
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