Ingredients Jump to Instructions ↓

  1. 3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow, green, and red)

  2. 4 cups coarsely chopped white onions (about 5 medium onions)

  3. 1 cup finely chopped green cabbage

  4. Boiling water to cover

  5. 1/2 cup 5% white vinegar

  6. 1/2 cup water

  7. 1-1/2 cups 5% cider vinegar

  8. 1 tsp. peeled, minced fresh ginger

  9. 4 cloves minced fresh garlic

  10. 4 seeded jalapeño peppers, minced (the hottest you can find)

  11. 1-1/2 cups sugar

  12. 1 Tbsp. kosher salt

  13. 2 Tbsp. mustard seeds

  14. 2 Tbsp. celery seeds

  15. 1 tsp. whole allspice

  16. 1 tsp. dried chilli pepper flakes

Instructions Jump to Ingredients ↑

  1. Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover. Let mixture stand for 15 minutes then drain and return to bowl.

  2. Combine 1/2 cup white vinegar with 1/2 cup water. Heat mixture to boiling and pour over drained vegetables. Let mixture stand for 15 minutes and drain again.

  3. Place drained vegetables in stainless steel pot, large enough to hold all of the ingredients, then add remaining ingredients and bring mixture to boil over medium-high heat. Cook for 30 seconds, then remove mixture from heat.

  4. Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water bath for 5 minutes to seal the jars. Let relish mellow for 1 month in a cool dark place before serving.

  5. Once opened, store tightly closed jar in refrigerator.


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