Versatile onion and pepper relish

5 servings

Ingredients

Quantity Ingredient
6 larges To 8 onions
4 mediums To 5 sweet red peppers
4 mediums To 5 green peppers
1 cup Sugar
1 quart Vinegar
4 teaspoons Salt

Directions

this versatile relish is perfect on burgers, franks, or spread in a thin layer inside toasted cheese sandwiches. The recipe makes five ½ pint jars. You will need the basic equipment plus a food grinder or mill.

1. Organize and prepare ingredients, equipment, and work area.

2. Peel and cut onions into quarters. Stem and seed peppers. Put them through the coarse blade of a food grinder, or chop coarsely.

3. Combine chopped vegetables in large preserving kettle with all remaining ingredients.

4. Heat to boiling, then reduce heat and boil slowly 45 minutes, or until slightly thickened, stirring occasionally.

5. Ladle into hot jars to within ¼ inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles.

Add additional relish to within ¼ inch of tops, if necessary.

6. Wipe tops and threads of jars with a damp clean cloth.

7. Put on lids and screw bands as the manufacturer directs.

8. Process in boiling water bath 15 minutes. Follow the basic steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-09-95

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