Pepper And Cucumber Relish Recipe
Ingredients
| Cucumbers | 8 Cup (16 tbs), finley minced | |
| Onions | 4 Cup (16 tbs), finley minced | |
| 2 green bell peppers, finely minced | ||
| 2 red bell peppers, finely minced | ||
| Salt | 1/4 Cup (16 tbs) | |
| Cider vinegar | 2 Cup (16 tbs), divided | |
| Water | 2 1/2 Cup (16 tbs), divided | |
| Granulated Sugar | 3 Cup (16 tbs) | |
| White mustard seed | 2 Tablespoon | |
| Peppercorns | 1 1/2 Teaspoon | |
| Allspice | 1 Teaspoon | |
Directions
In a large bowl combine cucumbers, onions and bell peppers.
Sprinkle with salt; mix well.
Let stand at room temperature overnight.
Drain well.
In a large saucepan combine 1 cup vinegar and 2 cups water.
Add vegetables.
Bring to a boil over medium-high heat; reduce heat.
Cook for 15 minutes.
Drain.
Add sugar, mustard seed, peppercorns, allspice, the remaining 1 cup vinegar and 1/2 cup water.
Bring to a boil, stirring constantly.
Cook for 15 minutes.
Into hot sterilized jars ladle relish, leaving 1/2-inch headspace.
With 2-piece lids seal jars.
In a boiling water bath process jars for 10 minutes.
Sprinkle with salt; mix well.
Let stand at room temperature overnight.
Drain well.
In a large saucepan combine 1 cup vinegar and 2 cups water.
Add vegetables.
Bring to a boil over medium-high heat; reduce heat.
Cook for 15 minutes.
Drain.
Add sugar, mustard seed, peppercorns, allspice, the remaining 1 cup vinegar and 1/2 cup water.
Bring to a boil, stirring constantly.
Cook for 15 minutes.
Into hot sterilized jars ladle relish, leaving 1/2-inch headspace.
With 2-piece lids seal jars.
In a boiling water bath process jars for 10 minutes.
Chef
