Pickling & Relishes

Antipasto Relish

Pickling & Relishes

Antipasto Relish

Get fancy this summer with Ball®’s homemade antipasto relish. Add this to your charcuterie board to upgrade your dinner party or make some for an easy picnic or poolside treat with friends! Packed with tons of flavor and nutrients, this is how we’ll be getting all of our servings of vegetables this summer!


6 Half Pint Jars (8oz)


1 hour 30 minutes

Processing Time:

10 Minutes


7 whole black peppercorns

4 bay leaves

1-3/4 cups white vinegar (5% acidity)

1 cup lightly packed brown sugar

2 Tbsp salt

4 cloves garlic, finely chopped

1 Tbsp dried oregano

6 cups coarsely chopped cored peeled tomatoes (about 6 medium)

3 bell peppers (1 each green, red and yellow), seeded and chopped

2 carrots, peeled and diced

1 stalk celery, diced

1 large onion, coarsely chopped

Water Bath Canning



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Tie peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.

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Combine vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag.

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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Ladle hot relish into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.