Antipasto Relish

Antipasto Relish

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

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!


  • 7 whole black peppercorns
  • 4 bay leaves
  • 1-3/4 cups white vinegar
  • 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
  • 6 Ball (8 oz) half pint glass preserving jars with lids and bands

In This Recipe

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

2. 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.

3. 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.

4. Ladle hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

5. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Pairs well with: Salad or Cheese board and Crackers