One of the most popular current trends is the concept of growing your own vegetables. You can find endless information on container gardening, square foot gardening and even patio gardening for those with extremely limited outdoor space. You also have community gardens and rooftop gardening to help you accomplish the goal of growing your own vegetables to enjoy throughout the summer months. But, if you’re new to gardening, you’re most likely unfamiliar with the process of preserving the surplus of fresh garden vegetables that you are very likely to have.
If gardening isn’t something you have time for or an activity you enjoy, there’s always the local farmer’s market where you can shop for fresh seasonal vegetables and fruit. You can easily find enough fresh produce from the farmer’s market to preserve some of it for enjoying throughout the winter months. However, you may not have a lot of time to devote to canning or you may not have an abundant supply of the canning equipment. Therefore, what you need is some simple canning recipes and procedures like this super easy homemade pepper relish.
This recipe is about as easy as any canning recipe can be. It doesn’t require any special equipment, just a large stock pot and there are even options to that. If you don’t own a stovetop pot large enough to cook the mixture in, a roasting pan placed on top of the stove will work just as well. I know from experience that this idea works. In addition to a large pot, you will also need 1 small saucepan. This recipe require a considerable amount of shredding. It is extremely helpful to have a food processor to do the shredding. It greatly reduces the preparation time and is certainly easier than manually shredding the ingredients.
One big advantage to this recipe is its flexibility. Finding the exact number of perfectly sized peppers isn’t necessary. If you have lots of small peppers in your garden, just estimate how many small ones you need to equal the size of one medium bell pepper and adjust the number accordingly. You can add jalapeno peppers to the mix if you want your pepper relish to “warm you up a bit”. And, you can either add or omit the addition of garlic based on your personal preference. This is truly an ideal recipe for anyone who is new to the process of preserving food. And, it’s a delicious recipe that even the most experienced cook would enjoy making and eating.
Super Easy Homemade Pepper Relish
18 medium size bell peppers, mix green and red to make relish more colorful
10 medium size green tomatoes
10 to 20 jalapeno peppers ( adjust the amount or omit according to how hot you want the relish)
1 large head of cabbage
6 to 8 cloves of garlic
Wash the vegetables listed above. Remove seeds from bell peppers and jalapeno peppers. Shred the above ingredients and place in a large bowl.
Add 1/2 cup of salt to the mixture. Let it set for 3 hours, stirring once or twice during that time.
During this time, wash 12 to 14 pint jars. Rinse jars in very hot water. Place lids and seals in saucepan with water to cover. Heat water so that lids will be hot when you put them on the jars at the end of this recipe.
Drain mixture then put it in a stock pot and add the following ingredients:
6 cups of sugar
4 cups of white vinegar
2 cups of water
1 Tablespoon celery seed
1 Tablespoon mustard seed
1 teaspoon tumeric
Bring mixture to a boil. Allow mixture to boil 20 minutes, stirring constantly.
Put mixture in warm jars. Add hot seals and lids. Wipe jars clean. Place a towel on the counter. Turn jars upside down and leave there until jars have sealed and are cool. Store in pantry.