See more
Photo: Jan Smith Photo by: Photo: Jan Smith

Spiced Pepper Relish

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.

Cooking Light AUGUST 2005

  • Yield: 5 cups (serving size: 2 tablespoons)


  • 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


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.

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

Go to Full Version of

Spiced Pepper Relish Recipe