Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Mark Scarbrough
Recipe by Cooking Light August 2005

Gallery

Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

48 calories; calories from fat 2%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.3g; carbohydrates 12.1g; fiber 0.2g; cholesterol 0mg; iron 0.1mg; sodium 60mg; calcium 4mg.
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