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
5medium onions
2pounds sugar
5cups cider vinegar
1tablespoon 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.

Nutritional Info *per serving

  • Glycemic Load 6
  • Calories 70
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Potassium 85mg
  • Carbohydrate 17g
  • Fiber 2g
  • Sugars 15g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 25%
  • Calcium 0%
  • Iron 2%