Some pepper and onion relish recipes include sweet pepper relish and sweet onion relish. Sweet pepper relish uses more bell peppers than onions and is red. Sweet onion relish uses more onions than bell peppers and is orange.
To make sweet pepper relish, prepare 20 large red, yellow, orange and green bell peppers by washing them, removing the stems and seeds, and then cutting the peppers into chunks. Finely chop one-half to two-thirds of the peppers and grind the remaining peppers in a food processor. Coarsely chop half of 1 1/2 pounds of sweet onions, then grind the rest in a food processor. Combine the peppers with salt, them cover in ice and let them sit for three hours. Then, drain the peppers and mix with 1/4 cup of kosher salt, 5 cups if sugar, 2 cups of white vinegar, 2 cups of cider vinegar, 1 tablespoon of yellow mustard seed and 1 tablespoon of Hungarian paprika. Boil and simmer the mixture for one hour until it has thickened. Pour them into jars, and boil the jars in a canner for 10 minutes.
The sweet onion relish recipe uses the same boiling and canning methods, but it uses 5 pounds of sweet onions, two red bell peppers, 1/4 cup of canning salt, 1 cup of sugar, 1 cup of brown sugar, 1/2 teaspoon of ground turmeric, 2 cups of cider vinegar and 1 teaspoon of mixed pickling spices.