Loved it!

This relish is so good! I spread it on everything!! Can not wait to make it again this year!!!

Amazing.. I love it and my family keeps asking for more and more!!!

Putting this batch in 1/2 pint jelly jars for gifting. How much pressure for how long?

Hi Nanamarge,

This is a recipe for the refrigerator rather than for canning because it contains flour and also due to the small quantity it makes.

As a general rule, pickles and relishes are not canned in a pressure canner because they have a high acid content due to the vinegar and because a pressure canner tends to make pickles soft.

Even a boiling water bath can affect the fresh texture of vegetables like cucumbers, so we've been pasteurizing many of our pickles in a 190F degree bath.

If you'd like to can this recipe in a pressure canner anyway (not recommended because the texture/flavor of the peppers will be changed), leave out the flour and process at 10 lbs for 35 minutes (half pints and pints).

Hope this helps!

-- CM

This is so easy to make and is delicious ! I have made three batches so far because we put it on everything. Because my husband is diabetic I make it with Splenda. I have lots of peppers from our garden so it looks like I'll have a few more batches to make. Great recipe!

I made this recipe as it is, got 4 half pints, stored it with my other pickles in the basement. They lasted well so I am making a double batch this year as everyone wanted one and I only had 4 and I did not know it would last over the winter. I am on my last jar from last year and it is still good!

I have always canned this recipe. I use a water bath. 1/4, 1/2 or full pints seem to work fine. I treat it like a relish, I have not had one go bad in 20 years.

Really enjoyed it. I used the hot Hungarian bell pepper. I assumed it was the same thing. Yum.

Will definitely be making this. Have always wanted to make a "small" refrigerator batch of chow chow... Think I will attempt this recipe in doing it... but use cornstarch to thicken instead of flour (to keep it clear)... PLEASE, PLEASE submit any additional recipes you have...