Red and Green Bell Pepper Relish

This relish goes well with Ducktrap River's hot smoked salmon. It needs a week in the refrigerator; plan accordingly.

Plus: More Vegetable Recipes and Tips

  • Servings: MAKES ABOUT 4 CUPS
KEY: Pickling, Barbecue/Cookout, Appetizers/starters, Sauces & Condiments, Make Ahead

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Ingredients

  • 1 1/2 cups finely shredded green cabbage
  • 3 large red bell peppers, cut into 1/2-inch dice
  • 1 large green bell pepper, cut into 1/2-inch dice
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon minced jalapeƱo
  • 1 cup white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons yellow mustard seeds
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon celery seeds
  • 1/4 cup sugar

How to make this recipe

  1. In a large stainless-steel saucepan, toss the shredded cabbage with the bell peppers, onion, celery and minced jalapeño. Add the vinegar, salt, mustard seeds, turmeric, celery seeds and sugar; bring to a boil. Cover, reduce the heat to low and simmer, stirring occasionally, until the vegetables just soften, about 20 minutes.
  2. Transfer the relish to glass jars and let cool, then cover and refrigerate for 1 week before serving.

Make Ahead

The relish can be refrigerated for up to 1 month.

Serve With

Pan-Fried Corn Cakes.

Contributed By Published November 2000

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