Pickled pepper-onion relish

9 Half-pints

Ingredients

Quantity Ingredient
6 cups Finely chopped onions
3 cups Sweet red peppers (finely chopped)
3 cups Green peppers (finely chopped)
1½ cup Sugar
6 cups Vinegar (5 percent) preferably white distilled
2 tablespoons Canning or pickling salt
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Directions

Yield: 9 half-pints

Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars, with hot relish, leaving ½-inch headspace, and seal tightly. For more information on sterilizing jars see "Jars and Lids". Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed.

Process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Pepper-Onion Relish in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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