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

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

Credit: 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; protein 0.3g; carbohydrates 12.1g; fiber 0.2g; iron 0.1mg; sodium 60mg; calcium 4mg.
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