This is a staple at my house, my boys think it’s a required condiment with beans. We normally support one of the local churches and buy Chow Chow Relish at their Fall Bazaar but this year we decided that we would try making some of our own.
This is a 2 day process, or a minimum 4-6 hours as you have to let the chopped vegetables sit so you can drain the excess juice.
- 10 green tomatoes
- 4 c. chopped onions
- 1 large cabbage
- 12 green sweet peppers
- 6 red sweet peppers
- 4 hot peppers
- 1/2 cup salt
Chop all of the ingredients, top with salt and refrigerate overnight (or a minimum of 4-6 hours).
I LOVE my commercial chopper. Not only does it make chopping super easy but all of the peppers, onions, green tomatoes, etc come out uniform.
After the 4-6 hour wait, drain or press out the excess juice, be careful if you added the hot peppers, this will burn your hands! Some people add the hot peppers after this step for that very reason.
Bring the following ingredients to a boil. (Be sure to put the pickling spices in a cheese cloth bag. And then remove the bag of spices before canning).
- 4 cups vinegar
- 6 cups sugar
- 2 cups water
- 2 teaspoon pickling spice
- 1 Tablespoon celery seed
Once boiling, add the pepper/onion mixture and simmer for 3 minutes.
Fill hot jars, leaving 1/2-in head space, remove air bubbles. Wipe rims really good with a sterile cloth. Place lid and ring, seal. Waterbath 10 mins in a water bath canner.
My family loves pepper jelly of any kind. So I’m always looking for varieties to add to our pantry. When a neighbor brought me a ton of peppers, I started searching for a new recipe. My boys fell in love with this one….I witnessed one son add it to a sausage biscuit and another son ate it with peanut butter crackers￼!!!! This one may be their favorite yet!!
7- 8 fresh jalapeno peppers
1 – large or two medium size green bell pepper, seeded
2 – cups frozen blackberries, thawed
2 – tablespoons lemon juice
1 – cup apple cider vinegar
3 – cups sugar
4 – 5- half pint canning jars with lids and bands
Cut off the stems and remove the seeds from the peppers (I recommend wearing latex gloves while handling hot peppers). If you want a bit of a kick leave in half of the jalapeno pepper seeds.
Puree peppers using a food processor or high speed blender with cider vinegar until smooth.
In a large pot combine pepper puree with sugar.
Add the frozen blackberries to the blender or food processor and blend the blackberries with the lemon juice.
Add the blackberry pulp to the pepper purée and sugar. Bring the mixture to a full boil, reduce heat to a light boil and simmer, stirring frequently.
Remove from heat and skim off any foam (if any). Ladle into hot, sterile jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Apply lids and bands and finger tighten.
Add jars to hot water bath and process in boiling water bath for 10 minutes.
My family loves to serve on crackers with softened cream or goat cheese as a snack or appetizer. And this is so easy to grab and go! When you are going to a family get together grab a jar of pepper jelly, a package of cream cheese and box of crackers and you are ready to go!!!
The original recipe that I used said that this would make 7 half pints. I think that all depends on how much you cook your relish down and how much water is in your cucumbers. I got more than double that amount when I made it.
As always ~ Enjoy and Happy Canning!