Description
A sweet, tangy, and slightly spicy relish made from fresh banana peppers—perfect for burgers, hot dogs, or sandwiches.
Ingredients
15–20 banana peppers (about 6 cups chopped, seeded for milder relish)
1 large onion, finely chopped
2 cloves garlic, minced
1 cup white vinegar
1/2 cup sugar (adjust for sweetness)
1 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1/2 teaspoon turmeric (optional, for color)
1/4 teaspoon black pepper
Instructions
Prep Peppers & Onions: Wash banana peppers. Remove stems and most seeds (keep some if you want more heat). Finely chop peppers and onion using a knife or food processor.
Cook Relish Base: In a large pot, combine vinegar, sugar, garlic, salt, mustard seeds, celery seed, turmeric, and pepper. Bring to a simmer over medium heat.
Add Vegetables: Stir in chopped banana peppers and onions. Simmer for 10–15 minutes, stirring occasionally, until softened and flavors meld.
Cool or Can:
For fresh use: Cool and transfer to jars. Store in fridge up to 2 weeks.
For longer storage: Process jars in a boiling water bath for 10 minutes to seal.
Notes
Adjust sugar and vinegar balance to taste (sweeter or tangier).
Add chopped bell peppers for color or jalapeños for more heat.
Relish pairs perfectly with hot dogs, sausages, pulled pork, grilled chicken, or spread on sandwiches.
Makes about 4–5 cups of relish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment, Canning, Sauce
- Method: Stovetop, Simmered
- Cuisine: American, Southern-Inspired
