Pear Relish with Dill Pickles and Peppers

  • Yield 40 cups

Delicious served with soups and stews.


4 quarts pears (after they are peeled and ground)
2 quarts onion (4 pounds)
8 green bell peppers
2 red bell peppers
12 dill pickles
1 cup salt
2 hot peppers
8 tablespoons sifted flour
4 cups sugar
2 tablespoons tumeric
6 tablespoons dry mustard
2 quarts dark vinegar


  1. Grind pears, peppers, onions and dill pickles.  Add salt and let stand 1/2 hour.  Drain well.  Mix dry ingredients and add some of the vinegar to make a smooth paste.  Then add rest of vinegar to paste.  Stir and boil for five minutes.  Turn off heat and add ground pears, peppers, onions, and pickles.  Let stand 3 to 5 minutes.  Pour into jars while hot.

Recipe reprinted with permission from the Junior League of Baton Rouge’s River Road Recipes (The Junior League of Baton Rouge, La., 1959).




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