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
- 12 green peppers
- 12 red bell peppers
- 12 onions
- 3 hot peppers
- 3 tablespoon salt
- 2 cup sugar
- 1 quart white vinegar
Grind all together.
Pour boiling water over and let stand about 5 minutes. Drain.
Pour boiling water over again. Let stand 5 minutes more. Drain.
In Dutch oven combine salt, sugar, vinegar, and vegetables. Cook until tender and transparent, about 15 min.
Seal while hot in steralized jars.