Pear Relish with Hot Chiles and Peppers

  • Yield 96 servings

"This delicious recipe was given to me by a retired school teacher and friend. It's great on pinto beans. I like to add some to my barbecue sauce too."


1 peck pears (a peck equals 2 gallons, or 1/4 of a bushel), peeled
4 green bell peppers
4 red bell peppers
4 hot chile peppers
5 medium onions
2 pounds sugar
5 cups cider vinegar
1 tablespoon salt


  1. Process, or finely chop pears, peppers and onions. Place in a large kettle and add remaining ingredients. Add spices to taste. Boil 40 minutes over medium heat, stirring occasionally to avoid burning.
  2. Carefully follow the canning directions supplied with your jars to guarantee sterile jars, well-sealed flavor and a long shelf life. Yield: 12 pints.

Tips From Our Test Kitchen: For a chutney-styled relish, add a combination of dry mustard, cumin, cinnamon, cloves and allspice. Add 1 tablespoon of each spice except the cloves. Add only 1 teaspoon of cloves. When the relish is cooked, add 2 cups of golden raisins, if desired. This relish also is delicious with East Indian food.

Recipe by Rachel Lewis Strouth, Elon, N.C.



Get every new post delivered to your Inbox.

Join 262 other followers