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Sweet & Sour Pepper Relish




Source of Recipe


www


Recipe Introduction


A colourful pepper relish sure to add that special flavour to hot dogs and hamburgers. For those who like it spicy, add the hot red pepper!


List of Ingredients




4 cups (1000 ml) finely chopped green peppers, about 4 medium
1 cup (250 ml) finely chopped banana peppers, about 6 large
3 cups (750 ml) chopped, peeled tart apples, about 3 large
2 cups (500 ml) chopped cabbage, about ½ small head
2 tbsp (30 ml) salt
3 cups (750 ml) cider vinegar
3 cups (750 ml) sugar
1 tsp (5 ml) mustard seed
1 hot red pepper, optional

Recipe



In a large bowl, combine green and banana peppers, apples, cabbage and salt. Let stand 2 hours. Drain well.

Place 7 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, bring to a rolling boil. Boil SNAP Lids 5 minutes–not longer–to soften sealing compound.

Combine vinegar, sugar and mustard seed in a large saucepan. , If using hot red pepper, cut two small slits in pepper and add to vinegar mixture. Bring to a boil; reduce heat. Add drained pepper mixture and simmer approximately 10 minutes. Remove hot red pepper.

Pack hot relish into hot jar, leaving ½ inch from top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining relish.

Cover canner; return water to a boil. Process –boil filled jars – 10 minutes.* Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes about 7 - 250 or 236 ml jars.