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| Pepper-Onion Relish
2 quarts of chopped green bell peppers - (abt 10 peppers, cored and seeded)
2 quarts of chopped red bell peppers - (abt 10 peppers, cored and seeded)
1 1/2 cups of chopped onion - (abt 1 1/2 med onions)
2 hot red peppers, finely chopped
4 teaspoons of mixed pickling spices
1 1/2 cups of sugar
4 teaspoons of salt
3 1/2 cups of vinegar
Cover vegetables with boiling water; let stand 5 minutes. Drain; cover again with boiling water, and let stand 10 minutes. Drain.
Tie pickling spices in a spice bag or cheesecloth. In a large pot, combine spice bag, sugar, salt and vinegar; simmer 15 minutes. Add drained vegetables; simmer 10 minutes.
Remove spice bag. Bring mixture to a boil.
Pack hot relish into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles with nonmetal spatula, sliding it down the side of the jar between the food and the jar, pressing back gently to allow bubbles to escape. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Let cool completely. This recipe yields about 6 pints.
Source:
"Countryplace Recipe Archive at
http://www.progressivefarmer.com/countryplace"
S(Formatted for MC5):
"11-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
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