Pennsylvania Dutch Pepper Relish

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.

• Ready In: 8 hrs 20 mins
• Yields: 3 pints

Ingredients

• 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

Directions

1. Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
2. Drain off the water and again cover with boiling water; let stand ten minutes.
3. Pour into a muslin bag and drain overnight.
4. Add vinegar, sugar and salt; boil for 20 minutes.
5. While hot, pour into sterilized jars and seal.