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Pepper Onion Relish


2 qt Sweet green peppers chopped (about 10 medium)
2 qt Sweet red peppers chopped (about 10 medium)
1 1/2 c (369 mL) chopped onions
1 1/2 c (360 mL) sugar
4 teaspoon Whole mixed pickling spices
4 teaspoon Salt
2 Hot red peppers
3 1/2 c Vinegar

Cover chopped vegetables with boiling water; let stand 5 minutes. Drain; cover again with boiling water and let stand 10 minutes. Drain. Tie spices and hot red peppers in a cheese-cloth bag. Add spice bag, sugar and salt to vinegar, simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to boiling. Pack hot into hot pint jars, leaving 1/4 inch (6mm) head space. Adjust caps. Process 15 minutes in boiling water bath.

Yield: about 6 pints.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.