Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Pepper Relish

I love bell peppers, any colour - raw, roasted, saute'ed, pickled or grilled.
This pepper relish will make hot dogs and hamburgers a gourmet treat.
 It's also good served on sandwiches or alongside meatloaf and ham.
I am fortunate to have a greenhouse growing peppers in my neighbourhood
where they sell them by the bag full for a very reasonable price.
  • 2 pounds red peppers*
  • 2 pounds yellow peppers*
  • 2 pounds green and orange peppers mixed*
  • 2 pounds onions*
  • 1/3 cup coarse salt
*(2 pounds prepared vegetables = 8 cups)
  1. Cut peppers open, remove seeds and membranes and slice thinly into 1 ½ inch pieces.
  2. Peel and slice onions into 1 1/2 inch pieces.
  3. You should have about 32 cups prepared vegetables. 
  4. Mix peppers and onions in a large bowl.
  5. Add coarse salt and toss well.
  6. Let mixture sit for 2 hours.
  7. Drain and rinse well and place vegetables in a large stock pot.

  • 2 1/2 cups sugar
  • 2 teaspoons mustard seed
  • 2 teaspoons celery seed
  • 2 teaspoons  dry mustard
  • 1/2 teaspoon turmeric
  • 1/2 cup flour
  • 2 1/2 tablespoons coarse salt
  • 3 1/2 cups white vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  1. Mix dry ingredients together and stir into vegetables.
  2. Add vinegar and water to vegetables in pot and mix well.
  3. Bring to a boil and cook on medium high heat for about 10 minutes or just until vegetables are tender.
  4. Mix cornstarch and water and stir into vegetable mixture. Bring to a boil.
  5. Remove from heat.
  6. Bring snap tops to a boil in a small pot.
  7. Ladle pepper relish into sterilized jars and wipe top edge of jar before topping with a hot snap top.
  8. Add ring - screw it on firmly but do not tighten.
  9. Bring water to boil in canner. Water should cover jars.
  10. Immerse jars in hot water, bring to a boil and process for about 4 minutes.
  11. Remove from canner and cool.
  12. Store in a cool dark place. Makes 10 pints


  1. This looks like a wonderful pepper relish..will try this!

  2. Bev...this is super! Wow...I am excited to add this colourful addition to my canning this year. What a gorgeous gift it will make this Christmas!

  3. As delicious as it is beautiful to look at, I am sure.

  4. The colors of this relish are beautiful. We enjoy homemade hot dog relish all year around and this seems similar. . but without the cucumbers and cauliflower.
    I'll have to try it.

  5. It is so wonderful to have those green houses close by....
    Relishes, chilli's, salsa, you name it and we don't have the work of growing it anymore.

  6. My mouth is watering! I must try your recipe. Kathy

  7. What a beautiful relish!! Peppers are pretty pricey here in the middle of the winter here in Alaska($2.50 each) so this is a wonderful way to take advantage of summer prices!! Thanks for sharing.

  8. I don't know if I've ever had pepper relish, but I also love sweet peppers of all colors and can see that I could get used to having this relish on hand. You make it sound easy enough to try.
    Thank you.

  9. I just discovered your delicious blog. How fitting since I just attended the Mennonite Relief Sale and Auction in Kidron, Ohio today. I've got you bookmarked so I can visit and sample.

  10. I'm new to canning. What is a snap top? This sounds wonderful I think it will be my first canning try.


  11. A snap top is the flat lid with a rubber inner rim that is put on to the full jar and then is topped with a screw ring to keep it in place while the contents of the jar cool. As it cools the air inside the jar pulls the lid on tight and you will hear a snap when this happens. There will be a small indentation in the snap lid when it has sealed. Check out one of the canning sites - perhaps Mason or Kerr. You'll find more accurate and inclusive information there. Canning is a very satisfying endeavour.

  12. I made this relish this week and we had it on Hot Dogs last night! It was WONDERFUL !! I wanted to wait a couple of weeks but just couldn't! I can only imagine that it will get better with time, but I know how it could! THANKS!!
    I posted a link to this post on my blog today.

  13. While this looks yummy and I plan to try it, I'm looking for a recipe for pickled peppers like you would find in the grocery store. Can you help me?

  14. This looks JUST like the relish my father made years back..he lost the recipe, and I am so thrilled you have it here.. I will be making them this Summer, Ty so much..He also used yellow Hungarian peppers in his, gave it a bit of a kick..

  15. im wondering if i would like it better without the salt. i have just finished making it and it seems very salty to me. i will try it again and omit the salt next time.

  16. I'm sure you could reduce the salt in the recipe for the sauce but I'd be careful about leaving it out altogether. I'm not sure but I imagine it is like a pickle and needs salt to aid in preserving.


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