Spiced Pepper Relish

Photo: Jan Smith
This tastes like traditional sweet pickle relish, but with a peppery spike. Use it on sandwiches or salads, or enjoy it spooned onto field peas or other beans.

Yield:

5 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 48
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 12.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 60 mg
Calcium 4 mg

Ingredients

3 1/2 cups shredded onion (about 2 large)
3 cups shredded red bell pepper (about 4 medium)
2 cups sugar
1 cup white wine vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon crushed red pepper

Preparation

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Spiced Pepper Relish in airtight containers up to one month.

Note:

Mark Scarbrough,

August 2005