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Friday, October 8, 2010

Pickled Pepper Relish



From the kitchen of One Perfect Bite...I must admit to a deception. A small one to be sure, but a deception nonetheless. This condiment should actually be called calico relish, but I can't get the yellow or green peppers to show in the photographs I've taken. Rather than fuss, I've decided to rename the dish and what was once called calico has become pickled pepper relish. This is a wonderful way to use end of season sweet peppers. The relish is great with sandwiches and lovely with cream cheese. The recipe makes enough to guarantee you always have some around when you want or need it. The downside to this process is that you'll need a water bath canner to put this one by. If you need additional information about canning you can find it here. I don't freeze relish because I find it loses all trace of crispness when it thaws. Over the years, this has become really simple to make. I no longer do the chopping of vegetables by hand. The food processor is perfect for this task. I pulse the peppers until they have the same consistency as the cranberries that are used in Thanksgiving relish. I let them drain for a few minutes and then proceed with the recipe. If you like relish or chutney, I suspect you love this condiment. Here's the recipe.

Pickled Pepper Relish...from the kitchen of One Perfect Bite

Ingredients:
2 sweet red peppers, chopped
2 sweet yellow peppers, chopped
2 sweet orange peppers, chopped
2 sweet green peppers, chopped
4 medium onions, finely chopped
1 cup white vinegar
1 cup granulated sugar
1 teaspoon pickling salt

Directions:
1) Combine peppers, onions and 1/4 cup water in a large non-reactive saucepan. Bring contents of pan to a boil. Remove from heat, cover pan, and let sit for 5 minutes.
2) Drain vegetables and return to saucepan. Stir in 1/3 cup each vinegar and water. Bring to a boil, cover and reduce heat; simmer for 5 minutes.
3) Drain vegetables and return to saucepan. Heat remaining 2/3 cup vinegar, sugar and salt in a separate saucepan, until sugar is dissolved. Add to vegetables and return mixture to a boil. Boil gently, uncovered, for 25 minutes or until liquid is reduced and vegetables are tender-crisp.
4) While vegetables cook, sterilize 4 half-pint jars and lids. Bring water in a water bath kettle to a boil.
5) Ladle hot relish into jars to within 1/2-inch of jar rims. Process in hot water bath for 10 minutes. Remove jars from kettle and let cool on a towel until jars are room temperature. Tighten lids and store in a cool dark place. Yield: 3-1/2 cups relish.

You might also enjoy these recipes:
Gooseberry Relish - Diner's Journal: New York Times
Ajvar - Red Pepper and Aubergine Relish - Maninas: Food Matters
Cranberry Relish - Simply Recipes
Homemade Hot Dog Relish - Sea Salt with Food
Green Mango Maple Relish - No Recipes
Plum Ginger Relish - The Mom Chef
Red Pepper Relish - One Perfect Bite

40 comments:

Coleen's Recipes said...

Sounds like a FANTASTIC recipe, and how pretty!!! I hope to try this one for sure.

cityhippyfarmgirl said...

I love pickles and relish so would wager that I would love this one as well. Perfect with a bitey cheese.

scrambledhenfruit said...

I do love pepper relish- this one is beautiful even if the green and yellow peppers don't show up!

Debbi Does Dinner Healthy said...

I like the sound of this with cream cheese! Sounds like an awesome sandwich or bagel, thanks!

Monet said...

Aren't fruit processors wonderful things? I use mine during the winter to make huge batches of vegetable soup. This pickled pepper relish would add such color and flavor to my winter sandwiches. Thanks for sharing a way to preserve the summer bounty throughout the colder seasons!

Jenn said...

I have found a new love for relishes lately. This looks amazing! I can just imagine it with some cream cheese on a cracker... oh, yum!!

Ginny said...

This is beautiful, it looks like sparkling jewels!! I want to wear it on my wrist and around my neck, not eat it. I can just imagine some on a bagel with cream cheese.

penny aka jeroxie said...

I love it with a touch of chilli. :)

Adelina said...

It looks so "candied" and full of crunch-maybe that's what I was missing in my veggie burger today....I thought I needed some boost! Hope you are having a great time!

Silence Sings said...

That's to easy to make....and new to me...bookmarked...

Lucie said...

I'm sure this relish would be great on a home-made hot dog! Great recipe, Mary!

Jess @ Bakericious said...

looks like candies, I love the colors!

Jeannie said...

love the mixed colors of the peppers, I can eat a large bowl of this! love pickles!

Faith said...

MMMmmm this sounds delish with some cream cheese and some good crackers... Im saving this in my to make file! Have a great weekend Mary!

Priya said...

Feel like grabbing the whole bottle, delicious pepper relish..

My Little Space said...

Your pepper relish looks fantastic! I love the colour mixing. It must have tasted as marvellous and it's easy to prepare. Thanks & have a wonderful day.
Blessings, Kristy
p/s your trip is getting close!

Sushma Mallya said...

very nice & simple and looks beautiful...

Food, Fun and Life in the Charente said...

This just looks so good, the colours are amazing. Diane

Sonia (Nasi Lemak Lover) said...

Mary,Thanks for sharing this fantstic recipe, look colourful and healthy, I can't wait to try out. Have a nice weekend ahead.

♥Sugar♥Plum♥Fairy♥ said...

Ha ha, this aint deception , but pure delight!!
I can think of a 100 ways to relish this!!
And bdw, i love ur pics , with one pic u say it all beautifully and deliciously!!

Carol at Serendipity said...

Mary,
This is wonderful. I don't think I will waterbath this because 3 1/2 cups would be gone in a nanosecond around here!!

Carol

Lori said...

Peter Piper would be proud!

I have something akin to this that I have not yet posted. Ah, Mary, great minds think alike.

Rita said...

Love the name Pickled Pepper. I agree with you; that food processor is a blessing when making relish; I remember spending hours chopping.

pommes cannelles said...

I love peppers prepared with your recipe
see you soon

Allie and Pattie said...

Mary, I'm just about done with last year's relishes- I LOVE this kind of thing! Looking forward to (hopefully) being able to make some more up this year
xoxo Pattie

Claudia said...

Peppers are everywhere and this is just gorgeous. I think I'd add it to a dish even if I didn't like peppers. (But I do) So pretty.

Kelly said...

Great recipe. I actually love the name Pickled Pepper Relish better than Calico Relish. More fun and rolls off the tongue. :-) And thanks for the tip about freezing. I've always wondered about canning vs. freezing and that makes a lot of sense.

kitchen flavours said...

This looks fantastic. I love to see all the pickles and canning recipes. I will definitely be bookmarking this! Thanks for sharing this recipe.

Kristen said...

I like the way "pickled pepper relish" rolls off the tongue much better than "calico relish." It looks like a great addition to any meal!

Joanne said...

I made a relish similar to this not so long ago that was a Michael Symon recipe and loved it! there's always room to attempt new recipes in my life though! This looks delicious.

Emily Z said...

Oh wow, this relish sounds fantastic. Something tells me that this is something that my husband would really like.

Satya said...

its a beautiful visual treat ...love the way u make different types of pickles..have a gr8 week end

Satya
http://www.superyummyrecipes.com

lostpastremembered said...

When I had a garden I loved to make hot pepper relish.. it is so darn good... I love to put in on things I grill... adds a hot sweetness!

Ana Powell said...

Such a lovely pot of delightful pepper relish.
Great work ♥

From the Kitchen said...

I think this will make a tasty holiday gift for the neighbors this year. It sounds very much like a relish that my grandmother made. She called it chow chow.


Best,
Bonnie

Chef E said...

You know I grew up and my dad's favorite pass time outside of grilling, reading, and fishing was making pickle dishes, he love this and chow chow!

Melynda said...

This sound so good! I have not made a canned relish in many years. This is just the right size. Thanks.

Melynda @ Mom's Sunday Cafe

Susi said...

This relish sounds fantastic and there are so many different uses I can think of. Yum, definitely bookmarking this one :o)

Katerina said...

I love peppers and have plenty in my fridge. I should use this recipe and make them a relish.

Cathy said...

Wow, another wonderful condiment, Mary. I can't resist a tasty combination like this.

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