Sweet Pepper and Onion Relish
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This Sweet Pepper and Onion Relish recipe is my copycat version of Harry & David’s popular treat. It’s delightful mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken. And it makes a fabulous gift!
I always enjoy receiving homemade gifts. When someone takes the time to make something for you, whether it’s a simple plate of cookies or some elaborate craft, it says a lot. It makes you feel all the more unique, special, appreciated and loved. Cooking happens to be one of my biggest passions, and so naturally I particularly enjoy making gifts for people that are edible. This Sweet Pepper and Onion Relish makes the perfect gift and has always been a hit with everyone.
If you’ve ever tried the popular Harry and David Sweet Pepper and Onion Relish you know how delicious it is. It’s also quite pricey and you get such a small amount – which is pure torture because you want enough of it so that you can eating it without worrying about running out! Well this homemade version solves that problem. It yields 12 half pint jars and at a fraction of the cost! And I promise you, it tastes AMAZING! Slather this relish on chicken or pork before baking for a marvelous glaze or mix it with cream cheese and serve it with crackers – it’s fabulous!
Sweet Pepper and Onion Relish Recipe
Let’s get started!
Combine all the ingredients, except for the pectin, in a large stock pot.
Bring it to a boil, reduce the heat to low, and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Be sure to simmer it uncovered so that some of the liquid evaporates. Now it’s time to add the pectin. You won’t need much because most of the liquid will have evaporated by now.
Add the pectin. For this recipe I use and recommend Ball’s Realfruit Classic Pectin. Bring the mixture to a rapid boil and boil for 1 minute. Remove from the heat.
Immediately ladle the hot relish into hot sterilized canning jars with sealable canning lids.
Process in a water bath canner with the water covering the top of the jars by least 3 inches and process for 20 minutes.
Remove the jars from the canner and let them rest for 24 hours undisturbed before moving. This Sweet Pepper & Onion Relish will keep up to a year.
This recipe makes about a dozen 1/2 pint jars. For the ones you want to give away as gifts, just tie a ribbon around them with a little label. Are they cute or what?
Enjoy this relish mixed with cream cheese and spread on crackers, as a glaze for chicken or pork, or however else your imagination inspires!
For more delicious homemade relishes try my:
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Sweet Pepper and Onion Relish (Harry and David Copycat)
Ingredients
- 6 cups skinned, seeded and diced tomatoes , first blanch the tomatoes in boiling water for 30 seconds for easy peeling (a few readers have reported success using the equivalent of canned tomatoes; drain first)
- 6 cups seeded and diced red bell peppers
- 4 cups diced yellow onion
- 4 jalapenos , seeded and diced
- 2 cups white vinegar
- 1 1/2 cups cider vinegar
- 5 cups granulated sugar
- 2 tablespoons salt
- 1 tablespoon cayenne
- 6 tablespoons Ball Classic Realfruit Pectin , or equivalent (I have only used and tested this recipe with the Ball product)
Instructions
- Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars, leaving 1/2 inch headspace.
- Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.
Notes
Originally published on The Daring Gourmet November 21, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Thank you so much for such a lovely, delicious recipe!!
So very good :) !! I am from Medford Oregon and I moved to Kansas about 4 years ago. My daughter was missing Harry & David’s sweet pepper onion relish (6.99 for a 10 oz.jar plus shipping) so I thought I would give this a try. I started out making only 1/2 the recipe and I am sorry I did not make the full recipe and I should not have bothered canning it (as we ate it so fast :) my daughter LOVES this even more than H&D’S she says it tastes like home:) !! Next time I will make the full recipe (it is so good with chicken, pork, with cream cheese of course and just on rice). The only change I made was that for 1/2 recipe I used 1/2 Tsp. cayenne pepper and for the full recipe I will only use 1 Tsp. cayenne pepper (not a TBSP.)
I am absolutely thrilled to hear that, Anne, thanks so much for the feedback!
We are from Ashland but now luve in Portland and MISS this relish. I just finuahed the last har my mom mailed so I’ll give this recipe a try!
PS. I’m not using Meyer lemons. the ones I have are large with thick skins/white.
This looks really good! I’ve been looking for a lemon relish recipe on this order, do you think I could substitute lemons for the tomatoes? I’m not sure if it would be too runny. Do you have a lemon relish recipe? :)
Thanks, Connie! I don’t have a lemon relish recipe, sorry, but sounds delicious!
We have not tried your recipe yet but will very soon. We were in Harry and David today and their price for this relish is now $6 a bottle if you buy 3. We usually buy a case because I love it on almost everything. But at $72 a case, we are thrilled to get your recipe.
Wonderful, Max, I look forward to hearing what you think!
My mother used to make a tomato peppers relish that everyone loved. No one has the recipe so I have been searching for one that closely matched. I’m going to try this one and see how close I can get. I will use Hungarian peppers instead of the green and cut by at least half. Also will add garlic and cut sugar. Will let you know how it goes.
Pat, How did the Harry & David recipe pair up to your search for the lost family recipe?
Melody Towslee
I have made this recipe twice and am fixing to go for a third! I was amazed at the results – no one could tell the difference between this recipe and the original recipe from Harry & David’s! The only thing I did differently was to use canned diced tomatoes instead of boiling and dicing my own. I placed my diced tomatoes in a salad spinner to get rid of all the extra juice and it really worked, lol! This step saved an awful lot of time and it made no difference in the final results. Thank you for posting this recipe – it’s perfect!!!!
Thank you, Robyn, I’m so glad you enjoyed it and appreciate the feedback!
What size canned tomatoes and how many did you use?
What brand, how many cans and what size ( ounces) did you use? Great idea to save time!!!!
When you pour back into pan, bringing it to a boil, adding more pectin. Then you need to reprocess for 10 minutes in a boiling water bath?
Hi Lyla, yes that’s correct.