Sweet Pepper Relish

 

by Joan Ricketts Locke
and Buddy Ricketts

 




Sweet Red Pepper Relish





Directions and Ingredients:

Wash your peppers.  Split and remove seeds
and membrane from peppers.   Chop finely

in food processor (enough for 6

cups, 4 cups red peppers and 2 cups

green peppers).  Peel and chop 4 cups onion.

Place above ingredients in large bowl.

 

Combine in large cooking pot:

 

6 cups sugar

2 tbsp. mustard seed

1 tbsp. celery seed

3 cups white vinegar

(I like the apple cider vinegar)

1 1/2 tbsp. salt
(add 1 tbsp. red pepper flakes if
you like a little heat)
 

Bring mixture to a boil long enough

to dissolve the sugar.

Pour vegetables in liquid mixture
and bring to a gentle boil.  Boil gently for 5 minutes.

Remove from heat and ladle in sterilized pint jars.
 Fill hot jars to 1/2" from top of jar.  Process

in boiling water bath for 10 minutes.

 Special Note:  I ladle a little more juice in the jars than what you'd probably get on a product purchased in the store.  If you prefer less juice, spoon up the relish with a strainer and place in jars, but you'll need some juice.  Also, if there is any juice remaining...I ladle it into a jar and can that too.  Buddy and Dad love to put the juice on cooked kale, mix into their bean crock before cooking and I use the juice to season a roast before baking.




Bud and Dad







Bud grows the peppers and Joanie makes the relish.
A great combination for a delicious product!