Red Pepper Relish
List of Ingredients
2 dozen medium red bell peppers
7 medium onions
2 Tbsp. mustard seed
2 Tbsp. pickling salt
3 cups white vinegar (5%)
3 cups sugar
Recipe
This came from one of the many canning cookbooks that I've accumulated over time. I just never remembered to note which one. But I've made this many times, and it's become one of my favorite recipes ever. It's a fair amount of work, but the results are well worth it.
Wash, core and seed peppers. Grind peppers and onions in a food processor or food grinder. Combine peppers, onions, mustard seed, pickling salt, vinegar and sugar in an 8 to 10 quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30 minutes, stirring often. Immediately fill hot pint canning jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. (See lid manufacturer's instructions) Process in a boiling water canner for 15 minutes.
Yield: 7 pints
Mix with sour cream or yogurt for a delicious veggie dip.
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