Looking for another way to use up green and red bell peppers? Try this recipe for Mother’s Pepper Relish from the Cross Country Cookery cookbook.
Mother’s Pepper Relish
Servings 6 pints
Ingredients
- 12 green peppers
- 12 red bell peppers
- 12 onions
- 3 hot peppers
- 3 tablespoon salt
- 2 cup sugar
- 1 quart white vinegar
Instructions
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Grind all together.
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Pour boiling water over and let stand about 5 minutes. Drain.
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Pour boiling water over again. Let stand 5 minutes more. Drain.
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In Dutch oven combine salt, sugar, vinegar, and vegetables. Cook until tender and transparent, about 15 min.
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Seal while hot in steralized jars.
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