Sweet Pepper Relish

Sweet Pepper Relish


Sweet Pepper Relish

Sweet Pepper Relish

Here is the recipe for my favorite Sweet Pepper Relish. You can use any color of Bell Peppers, for a more colorful relish. I got this recipe from my mother, and I donโ€™t think she had the variety of peppers we have today. Donโ€™t change the amounts of the ingredients as the acidity keeps Botulism from growing.Use this on all your favorite burgers, brats, and sandwiches.

Ingredients
12 Large green and red Bell Peppers
3 medium onions
3/4 Cup sugar
1 Tbs. salt
1 and 1/2 Tbs. whole mustard seed
1 Cup Vinegar
3 Tbs. Lemon juice
7 Half pint canning jars clean and sterile
Lids and Rings for the jars
Boiling Water to cover chopped peppers and onions
A hot water bath canner
Cut the Bell Peppers in halve and remove the seeds, pith and stems, and chop fine. Chop the onions the same size as the peppers. Place the peppers and onions a heat proof glass bowl, and cover with boiling water. Let stand for 20 minutes. Drain the peppers and onions and mix in the rest of the ingredients. Pack in jars leaving 1/2 inch space at the top. Make sure the top, and threads of the jars are clean. Put on warm lids, and screw on rings. Donโ€™t over tighten the rings. Place jars in boiling water bath making sure they are covered with the water. Bring back to a boil and boil for 20 minutes. Remove jars and let cool for 24 hours. Check to make sure they have sealed, if not repack into cleaned sterile jars, cover with new warm lids and reprocess in water bath for 20 minutes, or place in the refrigerator and use right away. Makes seven half pints.

Technorati Tags: ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Help

WordPress theme: Kippis 1.15