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Publication #FCS8237

Pickled or Non-Fermented Foods: Pickled Pepper-Onion Relish1

United States Department of Agriculture, Extension Service2

Pickled Pepper-Onion Relish

6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups finely chopped green peppers
1-1/2 cups sugar
6 cups vinegar (5 percent), preferably white distilled
2 tbsp canning or pickling salt

Yield: 9 half-pints

Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly. For more information on sterilizing jars see "Jars and Lids," (FCS 8255). Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed. Process according to the recommendations in Table 1.


Table 1. 

Recommended process time for Pickled Pepper-Onion Relish in a boiling-water canner.


Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft


Half-pints or Pints

5 min



*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



This document is Fact Sheet FCS 8237, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date May 2003. Revised July 2005. Reviewed January 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at


Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, Gainesville, FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.