A tasty side dish is created by combining roasted carrots with fennel fronds, which have a vibrant flavor and color.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs |
| Servings: | 192 |
| Yield: | 10 pints |
Ingredients
- 12 large pears
- 3 large onions, coarsely chopped
- 3 large green bell peppers, seeded and coarsely chopped
- 4 jalapeño peppers, coarsely chopped
- 2 cups apple cider vinegar
- 2 cups white sugar
- 9 ounces prepared mustard
- 1 tablespoon salt
- 10 (1 pint) canning jars with lids and rings, or as needed
Instructions
- Place pears into a large stockpot and add water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain and allow to cool, then peel, core, and coarsely chop.
- Working in batches, process chopped pears, onions, green bell peppers, and jalapeño peppers in a food processor until finely chopped. Transfer pears and vegetables, including any juice, to a large pot.
- Stir in vinegar, sugar, mustard, and salt until well combined. Bring to a boil, reduce heat to medium-low, and simmer until flavors are blended and relish is thickened, about 1 hour.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 20 minutes or the amount of time recommended for your area.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Reviews
For me this was way too much vinegar. It didn’t thicken very much.
I added celery seed 1 tsp. Wonderful relish over red beans!
Only lengthy part is prep time, peeling the pears. Once that was done it went smoothly from there and it was very tasty.
We ate this with chips like salsa. Gone in no time!
Amazing! We put this stuff on everything! New favorite is on top of Brie softened in the oven for a bit. Serve with crackers or really just use a spoon!
My Memaw (dad’s mom) made a variation of this. She always just called it Chow Chow. She used white vinegar, but other than that this is very close. The only thing we used it on was beans and cornbread, but as an adult I have learned it goes great on ham, hot dogs, or basically anywhere you would normally put mustard.
I peeled and quartered the pears before cooking and used habeneros and a carolina reaper. The batch with just habs is really good. The batch with the reaper and habs is good but really hot. Also, the consistency is like apple sauce. I will not chop so finely or cook so thoroughly next time. I might experiment with the amount of mustard (less, not more).
I added two additional jalapeño peppers. Taste great!
I’m making my second batch, this is delicious my husband loved it! I’m going to use habaneros this time. I will make every year!
My only complaint is with the picture which clearly shows 1/2 pint jars vice 1 pint jars. Other then that the recipe is awesome. I just put the rest into unsterilized pint jars to give folks with the knowledge that they need to refrigerate immediately. And since I have them I used red jalapeño peppers at the least for color as well as taste.
My only complaint is with the picture which clearly shows 1/2 pint jars vice 1 pint jars. Other then that the recipe is awesome. I just put the rest into unsterilized pint jars to give folks with the knowledge that they need to refrigerate immediately. And since I have them I used red jalapeño peppers at the least for color as well as taste.
I didn’t have any jalapeno peppers so I added four teaspoons of Spice Islands Ground Chipotle Chile Peppers. Wonderful smoky hot flavour. Quite tart and I will be using this on hot dogs and ham. This was a terrific way to use up the box of pears on the porch I forgot someone gave me.
The times aren’t even close to accurate. The pears were tough after 20 minutes of boiling. The relish takes closer to 2 hours to boil down before canning.
My mom and I followed the recipe except instead of putting 12 pears in it, we put 9lbs of pears which equaled out to 18 pears. Since the extra pears we put 2 1/2 cups of both sugar and apple cider vinegar. I read other reviews about the mustard, so we left it out completely. It was so delicious as it was cooking and I was stirring it I couldn’t help but keep sampling it. She is already planning for us to do it again, she also wants to try apples and see how it turns out.
I substituted 5 banana peppers since I didn’t have jalepenos. It was a little too hot for me, but my husband and son really liked it. I added extra pears to try to ‘cool’ it down. Next time I’ll use the jalepenos or cut back a little on the banana peppers. Definitely will be a next time. Thanks for the recipe.
Just made my second batch! It’s delicious and wonderful on all types of beans and on pork! I used a mix of colored bell peppers for added color plus a little extra hot pepper.
I thought it was good. We love spicy food, so I threw in more jalapeños and a some Serrano peppers that I had grown. I thought the mustard over-powered all the other favors and I even skimped on the mustard. If I make again, I will either leave out the mustard, or just try adding slightly less than a cup.
Excellent! By the recipe except added green, yellow, & red peppers for a little variety.
I made this recipe as is for the first batch and with a little extra jalapeño for the second batch. I peeled and chopped my pears first before I cooked them. I did not chop them up in the food processor. I gave it as gifts and everyone is begging for more. We used it on pork chops and my husband kept eating more after the chop was gone. It is great on any meats, as a dip for pretzels, on cream cheese as a spread for crackers. This is the best recipe of all pear recipes I have made. I will be making it every year when the pears are ready.
this recipe is also good in potato salad.
I really liked this relish. I’ve had it on sandwiches and it adds a nice extra to the sandwich. A little sweet, but not too much.