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Pickled Pepper Relish

This recipe is like Carnival in Rio -- a festival of colors, flavors and aromas.

Pickled Pepper Relish

Preserving Flavors Of The Season

It’s that time of year when we have too many peppers coming from the garden. Looking ahead to the approaching cold weather, I’m not ready to give up enjoying these flavors. This relish is a great way to continue to eat locally even in the winter.

One of the key ingredients is our homemade raspberry vinegar. It’s easy to make:

  1. Pour hot white vinegar over purple basil leaves for color.
  2. Let the vinegar cool down and add in a few raspberries.
  3. Add a splash of raspberry liqueur for a touch of sweetness.

If you don’t want to make your own, simply use a sweet vinegar instead.

Pickled Pepper Relish


  • 3 red peppers
  • 3 yellow peppers
  • 3 red onions
  • 3 Holland red hot peppers or your favorite chili to taste
  • 3 jalapeños
  • 3 large garlic cloves, thinly sliced
  • 2 cups cider vinegar
  • 1 cup super-fine sugar
  • 2 tablespoons cracked black peppercorns
  • salt to taste

Cooking Directions

  1. Cut sweet peppers and onions into chunks. Slice the hot peppers thinly. Combine with remaining ingredients and bring to a boil.
  2. Cook until peppers and onions are tender and strain, reserving liquid. Reduce the liquids until syrupy. Combine the two and cool. May be finished with roughly chopped cilantro when cold.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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