Sweet & Sour Pepper Relish

For best results, let jars of relish stand two weeks for the flavours to blend before serving. If you want a fiery relish, use hot red or banana peppers.


  • 4 cups (1000 ml) finely chopped green peppers
  • 1 cup (250 ml) finely chopped banana peppers
  • 1 hot red pepper, chopped, optional
  • 3 cups (750 ml) chopped, peeled tart apples
  • 2 cups (500 ml) chopped cabbage
  • 2 tbsp (30 ml) pickling salt
  • 3 cups (750 ml) cider vinegar
  • 3 cups (750 ml) granulated sugar
  • 1 tsp (5 ml) mustard seed


  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • In a large bowl, combine prepared green and banana peppers, red pepper, if using, apples, cabbage and salt. Let stand 2 hours; drain well.
  • Combine vinegar, sugar and mustard seed in a large stainless steel saucepan. Bring to a boil; reduce heat. Add drained pepper mixture and boil gently 10 minutes.
  • Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining relish.
  • Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.