Swiss Pickle
Submitted by wbc
A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minDon’t let the name fool you. This isn’t a cucumber pickle at all.
Swiss Pickle is a brilliant sweet pepper jelly that turns a dozen bell peppers into a glossy, jewel-toned spread you’ll want on everything.
The peppers get ground twice until fine, then cooked fast with sugar, vinegar, and fruit pectin into a thick, spoonable relish that sets as it cools.
Spread it over cream cheese on crackers, glaze a pork roast with it, or just eat it straight off the spoon. Nobody’s judging.
Pro Tips
- Grind the peppers twice through the finest blade. Coarse bits won’t set properly and you’ll end up with a chunky sauce instead of a smooth jelly.
- Save the pepper juice and use it to fill out your measurement. That liquid carries flavor and helps everything come together.
- Boil hard for the full 2 minutes. Cutting it short means the pectin won’t activate and your pickle will stay runny.
- Skim and stir for 8 minutes after removing from heat. This cools the jelly just enough so the pepper bits stay suspended instead of floating to the top.
Ingredients
Directions
Discard seeds.
Put peppers through food chopper twice, using the finest knife.
Measure peppers.
Use enough juice from peppers to make cups level.
Add sugar and vinegar.
Mix thoroughly. Heat rapidly to a full rolling boil. Stir constantly before and while boiling.
Boil hard 2 minutes.
Remove from fire and stir in fruit pectin.
Stir and skim alternately for just 8 minutes to cool slightly to prevent floating.
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