Philadelphia Pepper Relish Recipes

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PEPPER RELISH

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.

Provided by CindyMarie

Categories     Spreads

Time 3h

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9



Pepper Relish image

Steps:

  • Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
  • Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
  • Reduce heat and add vegetables, simmering 10 minutes.
  • Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

PENNSYLVANIA DUTCH PEPPER RELISH

The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Onions

Time 8h20m

Yield 3 pints

Number Of Ingredients 7



Pennsylvania Dutch Pepper Relish image

Steps:

  • Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
  • Drain off the water and again cover with boiling water; let stand ten minutes.
  • Pour into a muslin bag and drain overnight.
  • Add vinegar, sugar and salt; boil for 20 minutes.
  • While hot, pour into sterilized jars and seal.

Nutrition Facts : Calories 834.1, Fat 3.2, SaturatedFat 0.8, Sodium 1983, Carbohydrate 191.4, Fiber 26.8, Sugar 151.9, Protein 13.9

16 red bell peppers, seeded and chopped fine
16 green bell peppers, seeded and chopped fine
10 small onions, peeled and chopped fine
water, boiling
1 quart vinegar
1 1/2 cups sugar
2 1/2 teaspoons salt

PHILADELPHIA PEPPER RELISH

A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Peppers

Time 30m

Yield 1 1/2 quarts

Number Of Ingredients 8



Philadelphia Pepper Relish image

Steps:

  • Combine the minced vegetables and salt; let stand overnight.
  • Rinse and drain thoroughly.
  • Add mustard seed and brown sugar to the vinegar; heat to boiling.
  • Pour over drained vegetables in a crock.
  • Cool and store in the refrigerator.
  • Serve within 3 days.

1 cup green bell pepper, seeded and minced
1/2 cup red bell pepper, seeded and minced
3 cups cabbage, minced
1 cup celery, minced
2 tablespoons salt
2 tablespoons mustard seeds
2 tablespoons brown sugar
1 1/2 cups vinegar

SWEET AND SPICY PEPPER RELISH

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Provided by foodinjars (Marisa McClellan)

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 24

Number Of Ingredients 6



Sweet and Spicy Pepper Relish image

Steps:

  • Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

BELL PEPPER RELISH

A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.

Provided by l0vetw0c00k

Categories     Peppers

Time 2h30m

Yield 6-8 pint jars

Number Of Ingredients 7



Bell Pepper Relish image

Steps:

  • Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
  • Cover with boiling water and let stand 10 minutes.
  • Drain well.
  • Save juice to add to vinegar mixture if needed to cover vegetables.
  • Add sugar, vinegar, celery seed and salt.
  • Boil 15 minutes.
  • Pour into sterilized canning jars and seal.

Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2

12 large red bell peppers
12 large green bell peppers
12 large onions
3 cups sugar
3 cups white vinegar
2 tablespoons celery seeds
2 tablespoons salt

RED PEPPER RELISH

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7



Red Pepper Relish image

Steps:

  • In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g

2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced small
1 medium red onion, diced small
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons vinegar

BELL PEPPER RELISH

Provided by Lisa Mayfield

Categories     Condiment/Spread     Pepper     Tomato     Vegetarian     Quick & Easy     Spice     Fall     Vegan     Bon Appétit     North Carolina

Yield Makes about 2 1/2 cups

Number Of Ingredients 11



Bell Pepper Relish image

Steps:

  • Combine all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)

1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped tomato
1 cup distilled white vinegar
3/4 cup sugar
1 teaspoon celery seeds
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon dried tarragon, crumbled

PICKLED PEPPER RELISH

Here's an eye-catching medley that's an instant flavor booster. "I love it on barbecued beef sandwiches, or added to coleslaw or potato salad," notes Karen Barb from Layton, Utah. "It's also great heated on a chicken breast or pork chop."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 11



Pickled Pepper Relish image

Steps:

  • Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

1/4 cup each finely chopped green, sweet red and yellow pepper
1 teaspoon finely chopped jalapeno pepper
2 tablespoons canned chopped green chilies
3 tablespoons finely chopped onion
1/2 cup water
1/2 teaspoon salt
1 small bay leaf
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
3 tablespoons white vinegar
2 tablespoons sugar

THREE-PEPPER RELISH

Categories     Condiment/Spread     Appetizer     Broil     Low Fat     Vegetarian     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Bell Pepper     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 9



Three-Pepper Relish image

Steps:

  • Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
  • Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 teaspoons chopped fresh basil
2 teaspoons olive oil
2 teaspoons balsamic vinegar*
1 garlic clove, pressed
1 teaspoon chopped fresh oregano
*Balsamic vinegar is available at specialty food stores, Italian markets and some supermarkets.

HOT RED-PEPPER RELISH

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 5



Hot Red-Pepper Relish image

Steps:

  • Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
  • In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

12 ounces hot red peppers, such as red finger, hot cherry, cayenne, or Barker's (sometimes called red Anaheim), stems, ribs, and seeds removed, cut into 2-inch pieces if large
1 small onion, peeled and quartered
Kosher salt
1/3 cup apple-cider vinegar, preferably unfiltered
2 tablespoons sugar

PEPPER HASH - AMERICAN PIKLIZ

Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!

Provided by Caromcg

Categories     Vegetable

Time 50m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 10



Pepper Hash - American Pikliz image

Steps:

  • Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
  • Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
  • Seed & slice the green pepper, also very thinly.
  • If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
  • Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
  • The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.

Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4

1 head cabbage, white, sliced as this as you can
2 medium green peppers, sliced super thin
4 teaspoons celery seeds
3 teaspoons mustard seeds
16 tablespoons white sugar
1 1/2 cups apple cider vinegar
1 cup white vinegar
3 1/2 teaspoons salt
2 teaspoons black pepper
4 scotch bonnet peppers (optional) or 4 habanero peppers (optional)

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