Even with the heat outside we love to cook on the pit! Can’t beat the flavor and we just love being outdoors. Having a beer in an ice cold mug doesn’t hurt either. If you are interested in how we made our pit check out my Outdoor Living post. This past weekend we cooked some burgers out there and it was the perfect vehicle for my new Pepper Relish.
The peppers in my garden have kicked into over drive and I wanted a new way to preserve all of that wonderful heat. A spicy yet sweet Pepper Relish is what I decided to do. This makes 3 pints.
7 cups chopped peppers ( I used Pepperoncini and Jalapeno), nope didn’t remove the seeds
4 cups cider vinegar
1 1/2 cups sugar
4 Tblsp. sea salt
Place your chopped peppers and salt in a large sauce pan; mix well and let sit for a few hours. Then add the rest of your ingredients and bring to a boil. Reduce heat and let simmer until you have more of a syrupy consistency; 45 minutes to an hour.
You want to prep your jars once you have adding the final ingredients and you are just waiting for the relish to come together. First, wash your jars and lids in soapy water. Then keep them in a pot of simmering/boiling water until the relish is complete.
Ladle the relish into the sterilized jars (using a funnel) and fasten the lids securely. Make sure you wipe the rim of every jar before you place the lids on.
Process the jars in a water bath for 10-15 mins.
It’s perfect! Love the heat and the sweet all in one that this relish provides.