A cherished family recipe that needs to be a condiment staple in everybody’s kitchen.

Christmas Relish was one of those family recipes that I was able to always count on being there throughout my childhood. Every early Fall when peppers and onions came into season, my mother would always process a batch or two of this sweet and tangy pepper relish. Now as an adult with my own kitchen and garden fresh peppers, I decided to bring back my fond childhood recipe and make it for my own family. However, I did veer from the original recipe a bit. I scaled the recipe down considerably as well as using two types of vinegars. By using apple cider as well as white vinegar, I added a little more tang to a very sweet relish giving it a wonderful balance. I simply can’t wait to use this relish for what it is intended for, Sloppy Joes.

Christmas Relish

4 medium red bell peppers

4 medium green bell peppers

4 large yellow onions

1 ½ cup light brown sugar

1 apple cider vinegar

½ cup white vinegar

1 ½ TBSP kosher salt

1 ½ TBSP yellow mustard seeds

1 ½ TBSP celery seeds

To prep your peppers and onions, wash with cool running water to remove any dirt or debris. Peel the paper from the onions as well as removing the root end before chopping them into large but manageable pieces. Place the onions in a bowl and sit aside. Cut the stems off your peppers and pull out any seeds. Roughly chop your peppers and put aside.

Set up your food processor with the shredding blade and place the lid on. Feed your chopped peppers and onions through the top of the food processor while pressing the shred or chop button for the processor. Press the vegetables down into the shredding blade and process them until they are very finely chopped. Depending on the size of your food processor you might have to do this in batches. Once your peppers and onions are the right consistency, set them aside.

To make the relish brine, measure out the vinegars, brown sugar, and spices into a large pot. Mix together until the brown sugar is completely dissolved into the vinegar. Set your brine on medium heat and cook until it starts to simmer. 

Once your brine begins to simmer, add your finely chopped peppers and onions. Stir the vegetables to completely incorporate them into the brine. Continue to cook on medium heat and let your relish come up to a rolling boil, stirring occasionally. When the relish starts to boil, set a timer for 10 minutes. You will need to cook the relish for the full 10 minutes in order for the vegetables to cook and the brine to thicken slightly. 

Pack the relish into two sterilized quart jars while the relish is still hot. Clean the lip of the jar with a damp kitchen or paper towel. Place a jar lid with the ring and carefully fasten it to the jar. The jar will be very hot from the relish so please use a kitchen towel to handle the jar, your hands will thank you. 

Leave the jars to cool completely on the counter. Once cooled, check the top of the jar to see if the jars are sealed. If they are sealed the top of the lid won’t make a clicking sound. Store your sealed relish in a cool and dark cupboard or pantry. When you open your relish store in the fridge.