Red pepper relish

As soon as peppers become plentiful, Mum starts making this favourite relish. It’s an absolute treat to have with cold meats and cheese.

By Nici Wickes
  • 1 hr cooking
  • 2 hrs marinating
  • Makes 4
  • Print


Red pepper relish
  • 1 kilogram red peppers, de-seeded and diced
  • 3 tablespoon salt
  • 2 medium onions, finely diced
  • 2 cup sugar
  • 1 cup cider vinegar


Red pepper relish
  • 1
    Place the peppers in a colander and sprinkle salt over them. Leave for at least 2 hours or overnight. Rinse and drain.
  • 2
    Place in a large saucepan with the remaining ingredients and bring to a boil, then turn the heat down and simmer for 45- 60 minutes until thick and syrupy.
  • 3
    Spoon into sterilised jars and screw on lids when cooled.


Don’t fill the jars to the very top as the vinegar can react and rust the lids.

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