Clara's Sweet & Spicy Pepper Relish

A family gem from the reunion cookbook - Linda's tribute to Mom Baker's tangy relish that preserves summer's bounty in 6-ounce jars of flavor

Sep 15, 2024

Family Gem

This sweet-and-spicy pepper relish recipe was unearthed from a treasured family reunion cookbook. My Aunt Linda submitted the recipe for the cookbook on behalf of Mom Baker—Clara Belle Weidman Baker—my great-grandmother. We know it was Mom’s recipe, but we’re unsure if Linda ever made it herself. Still, if she submitted it, she must have. Perhaps it was just one of those quiet recipes that didn’t demand much attention. This week, we’re diving into this sweet-and-spicy pepper relish recipe to find out what it’s all about. With just a few basic ingredients—vegetables, sugar, and vinegar—this simple trio packs a punch, creating a symphony of flavors.

The History of Relish

Relish has been enjoyed for centuries, with its origins in India. It gained popularity in the U.S. in the early 19th century. Historically, relish was a way to preserve surplus seasonal vegetables or fruit while adding flavor to otherwise bland meals. The word ‘relish’ comes from the old French term relais, meaning “something remaining.” Relish comes in many flavors and forms, including chutneys from India, piccalilli from England, chow chow from China, and more.

Relish

A mix of vegetables or fruit—like cucumbers, onions, bell peppers, corn, zucchini, jalapeños, and Fresnos—pickled in vinegar and sugar.

Chutney

Chopped fruits and vegetables, cooked with spices, and vinegar or lime juice.

Piccalilli

Chopped cucumbers, cabbage, green peppers, green tomatoes, onions, or cauliflower, combined with vinegar and spices.

Chow Chow

Pickled mixed vegetables—like green tomatoes, cabbage, onion, peppers, carrots, beans, cauliflower, or peas, cooked with vinegar and spices.

Pickle Relish

Cucumbers are pickled in vinegar, sugar, and spices.

Salsa

A blend of tomatoes, onions, chiles, herbs, spices, salt, and lime juice.

Jam

A sweet spread made from cooked fruit and sugar, often incorporating strawberries, blackberries, blueberries, or raspberries.

A Generation of Cooks

Meet Linda Baker Nelson, my Aunt, and Clara’s granddaughter—the one we’re pretty sure made plenty of pepper relish, even if we can’t prove it!

Born in Indiana, on January 12, 1941, to parents Mary Jane Carnes Baker and John Baker. She grew up in Indiana with two sisters, Joy and Kathy, and two brothers, Eric and Steve. When Linda and Joy were in their teens, the family moved to Wisconsin. Linda married Terry Nelson in Racine, Wisconsin, and raised their three children there—Kelly, Doug, and Stephanie. In the late 90s, the family moved to Gladstone, Missouri.

In her youth, Linda was crowned the Hagerstown High School Festival Queen. I haven’t found a photo of that yet, but I’m still hunting. During Linda’s school years, she was active in the French Club, A Cappella Choir, Y-Teen Cabinet, and Latin Club, earning the admiration of all her teachers.

My mom tells me that when she was pregnant with her first child, Kelly, her father, John, was being such a goof—dancing, laughing, and cracking jokes—that she laughed so hard it triggered labor unexpectedly.

Linda had a passion for shopping, fashion, and traveling the world. And like Clara, I, and the rest of the family, she had a lifelong love of cooking and baking. Her husband, Terry, was happy to eat everything she made! I’m certain she made this relish, even if no one else remembers.

Linda passed away in Kansas City on January 16, 2022, at the age of 81, and with her went the secret of the pepper relish!

Clara’s Sweet & Spicy Pepper Relish

Prep: 1 to 2 hours | Cook: 10 min.

A relish of chiles, bell peppers, onions, vinegar, sugar, and salt that delivers a satisfying crunch, vibrant flavors, and a bold, tangy kick.

Enjoy with cream cheese and crackers, on tacos, sandwiches, hotdogs, brats, salads, and eggs, stuffed in a pork loin, or simply by the spoonful!

Ingredients

5 jalapeno peppers or green bell peppers for a milder flavor
5 red bell peppers or red Fresno peppers for more heat
5 yellow onions
3/4 cup cider vinegar
3/4 cup cane sugar
3 tsp. kosher salt

Directions

Remove the stems, seeds, and ribs from the peppers. Peel the outer layer of the onions. Coarsely chop the peppers and onions, then pulse in a food processor until finely diced.
Add the peppers and onions to a large pot, cover with boiling water, let sit for 5 minutes, then drain.
Place the peppers and onions back into the pot, then add the vinegar, sugar, and salt.
Bring to a boil, then remove from the heat and let cool.
Ladle the mixture into 6oz. mason jars. You can use any jars you have on hand, but 6oz. Jars are perfect for sharing with friends and neighbors.
Let the jars cool completely before sealing and refrigerating.
Store in the fridge for up to 1 month.