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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 12.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 60mg
  • Calcium: 4mg

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

  1. 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.
  2. Note: Refrigerate Spiced Pepper Relish in airtight containers up to one month.
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