Tomato & Bell Pepper Relish

End of summer brings a glut of tomatoes and bell peppers, and this old-fashioned relish is the kind of small-batch canning project that pays you back all winter. Sweet, tangy, and lightly spiced with cinnamon and clove, it lives on burgers, hot dogs, cold-cut sandwiches, and alongside a cheese board.

The overnight salt cure is the key step you cannot skip. Salting the vegetables and letting them drain pulls out gallons of water that would otherwise leave you with a watery, runny relish instead of the thick spoonable texture you want.

The spice bag of mustard seed adds gentle bite without crunchy whole seeds in the finished jars. Use cheesecloth tied with kitchen twine and pull it out cleanly before jarring. Sterilize jars and lids properly with a boiling water bath since shelf stability depends on it.

Pro Tips

• Use a meaty plum or paste tomato variety for the lowest water content and best texture
• Peel tomatoes easily by scoring an X on the bottom and dunking in boiling water for 30 seconds, then ice water
• Drain the salted vegetables in a colander overnight set in the fridge, do not skip the full drain
• Process the filled jars in a boiling water bath for 10 to 15 minutes for safe long-term shelf storage
• Let the relish age at least two weeks before opening, the flavors meld and the vinegar bite mellows

Variations

• Add a finely diced jalapeno or red chili flakes for heat that cuts the sweetness
• Swap half the cider vinegar for white wine vinegar for a brighter finish
• Substitute brown sugar for white for a deeper molasses note

Serving Suggestions

• Spoon over grilled bratwurst or hot dogs in place of standard relish
• Layer onto a sharp cheddar sandwich or alongside a ploughman’s lunch plate
• Stir a spoonful into mayonnaise for an instant remoulade-style burger sauce