Pickled Pepper and Onion Relish

Recipe View 7 mins In a large, heavy-bottomed saucepan, combine the sliced onions, bell peppers, minced jalapenos (if using), pickling spice, sugar, salt, and apple cider vinegar.

Recipe View 5 mins Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking. (Approximately 5-7 minutes)

Recipe View 5 mins Once boiling, reduce the heat to medium-low, and gently simmer for 5 minutes, stirring occasionally to ensure even cooking. (Approximately 5 minutes)

Recipe View 0 mins Carefully pack the hot pepper mixture into hot, sterilized canning jars, leaving 1/4-inch headspace at the top of each jar.

Recipe View 0 mins Top each jar with a sterilized lid and screw on the bands securely, but not too tightly.

Recipe View 0 mins Process the jars in a boiling water bath canner or a large stockpot filled with enough water to cover the jars by at least 2 inches.

Recipe View 30 mins Bring the water to a rolling boil, then reduce the heat to medium and simmer gently for 30 minutes to ensure proper sealing and preservation. (Approximately 30 minutes)

Recipe View 2 hrs After 30 minutes, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. Listen for the 'pop' sound as the jars seal. (Approximately 2-3 hours)

Recipe View 0 mins Refrigerate any jars that did not seal properly. Once opened, refrigerate the relish.