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    Pepper Onion Relish


    Source of Recipe


    Aunt Saunny

    2 quarts sweet green peppers, chopped (about 10 medium)
    2 quarts sweet red peppers, chopped
    1 1/2 cups onions, chopped
    2 hot red peppers, finely chopped
    4 tsp mixed pickling spices (link?)
    1 1/2 cups sugar
    4 tsp salt
    3 1/2 cups vinegar

    1. Cover vegetables with boiling water; let stand 5 minutes.
    2. Drain; cover again with boiling water and let stand 10 minutes.
    3. Tie pickling spices in a spice bag.
    4. Combine spice bag, sugar, salt and vinegar; simmer 15 minutes.
    5. Add drained vegetables; simmer 10 minutes.
    6. Remove spice bag. Bring mixture to boil.
    7. Pack hot relish into hot jars, leaving 1/4" headspace. Adjust lids.
    8. Process 15 minutes in boiling-water canner.
    Note: Use more hot peppers if you like it hot. Have hot canning jars
    ready. Yield: about 6 pints.



 

 

 

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