Pennsylvania Dutch Pepper Relish
Dive into the sweet, tangy, and slightly zesty world of Pennsylvania Dutch Pepper Relish, a traditional condiment that brings vibrant flavor and color to the table. Made with a blend of finely chopped red and green bell peppers, onions, and a perfectly balanced mixture of white vinegar, granulated sugar, and spices like mustard seed and celery seed, this relish is a handcrafted nod to Pennsylvania Dutch culinary heritage. Simmered to perfection, it delivers a delightful balance of sweetness and acidity, making it the ideal topping for hot dogs, burgers, or even a cheese platter. Whether you're preserving it in jars for long-term enjoyment or serving it fresh, this versatile relish is an easy-to-make, crowd-pleasing addition to any meal.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 large green bell peppers
- 2 medium onions
- 2 cups white vinegar
- 2 cups granulated sugar
- 2 teaspoons salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 cup water
Instructions
Wash and core the red and green bell peppers. Remove seeds and ribs, then finely chop the peppers into small pieces. Alternatively, use a food processor on a pulse setting for even chopping, but be careful not to puree them.
Peel the onions and finely chop them to match the size of the peppers. If using a food processor, process the onions separately from the peppers to prevent overprocessing.
In a large, non-reactive pot, combine the chopped peppers and onions, white vinegar, water, sugar, salt, mustard seed, and celery seed. Stir well to evenly mix the ingredients.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
Once the mixture reaches a boil, reduce the heat to low and let it simmer gently for 25-30 minutes, or until the relish has thickened slightly and the vegetables have softened. Stir occasionally to prevent sticking.
While the relish simmers, prepare your canning jars if preserving the relish. Sterilize jars, lids, and rings according to proper canning guidelines.
Once the pepper relish is done cooking, carefully ladle it into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal.
Seal the jars with lids and rings, then process them in a boiling water bath for 10 minutes if preserving the relish for long-term storage. If you're not canning, let the jars cool completely before refrigerating for immediate use.
Allow the relish to sit for at least 24 hours before serving to let the flavors meld. Store in the refrigerator for up to 1 month if not canned or longer if properly sealed and canned.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 481.7 g | 175% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 448.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3012 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
