Prep 8 hrs
Cook 20 mins
The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 16 red bell peppers, seeded and chopped fine
- 16 green bell peppers, seeded and chopped fine
- 10 small onions, peeled and chopped fine
- water, boiling
- 1 quart vinegar
- 1 1⁄2 cups sugar
- 2 1⁄2 teaspoons salt
- Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
- Drain off the water and again cover with boiling water; let stand ten minutes.
- Pour into a muslin bag and drain overnight.
- Add vinegar, sugar and salt; boil for 20 minutes.
- While hot, pour into sterilized jars and seal.
I first made this recipe a year or two ago. It's a perfect way to use bell pepper bounty!! It looks very pretty in the jars and keeps well. I'm making more again this year and will probably put pints in gift baskets for Christmas with other garden goods. We like to eat it with brown beans and fried potates!!