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Pickled Pepper Relish

 Pickled Pepper Relish
Here's an eye-catching medley that's an instant flavor booster. β€œI love it on barbecued beef sandwiches, or added to coleslaw or potato salad,” notes Karen Barb from Layton, Utah. β€œIt's also great heated on a chicken breast or pork chop.”
4 ServingsPrep: 20 min. + chilling Cook: 10 min.


  • 1/4 cup each finely chopped green, sweet red and yellow pepper
  • 1 teaspoon finely chopped jalapeno pepper
  • 2 tablespoons canned chopped green chilies
  • 3 tablespoons finely chopped onion
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 small bay leaf
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground coriander
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar


  • Place the peppers, chilies and onion in a 2-cup glass container; set
  • aside. In a saucepan, bring water and salt to a boil. Ladle boiling
  • liquid over pepper mixture. Stir in the bay leaf, allspice and
  • coriander. Cover and refrigerate for 12 hours or overnight.
  • In a small saucepan, bring vinegar and sugar to a boil. Reduce heat;
  • simmer, uncovered, for 3-4 minutes or until sugar is dissolved.
  • Drain pepper mixture; discard bay leaf. Transfer to a serving bowl;
  • stir in vinegar mixture. Serve with a slotted spoon. Yield: 1 cup.

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Pickled Pepper Relish (continued)

Nutritional Facts: 1/4 cup equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, 313 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.