Pepper Relish Recipe
Ingredients
| 1 dozen sweet green peppers, cored, seeded, and minced | ||
| 1 dozen sweet red peppers, cored, seeded, and minced | ||
| Yellow onions | 2 Cup (16 tbs), minced | |
| Celery | 1 Cup (16 tbs), minced | |
| White vinegar | 3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Pickling salt | 1 Tablespoon | |
| Mustard seeds | 1 Tablespoon | |
| Celery seeds | 1 Teaspoon | |
Directions
Sterilize 6 (1-pint) jars and closures, stand them on a baking sheet, and keep warm in a 250° F. oven until needed.
Mix all ingredients in a large, heavy enamel or stainless-steel kettle, cover, and simmer 15 minutes.
Ladle into jars, filling to within 1/8" of tops and making sure liquid covers vegetables.
Wipe rims and seal or, if you prefer, leave 1/2" head space, seal jars, and process in a hot water bath 15 minutes.
Remove jars, secure seals if necessary.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before using.
Mix all ingredients in a large, heavy enamel or stainless-steel kettle, cover, and simmer 15 minutes.
Ladle into jars, filling to within 1/8" of tops and making sure liquid covers vegetables.
Wipe rims and seal or, if you prefer, leave 1/2" head space, seal jars, and process in a hot water bath 15 minutes.
Remove jars, secure seals if necessary.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before using.
Chef
