Pepper Relish
photo by Buffycar
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
7-9 half pints
- Serves:
- 90
ingredients
- 8 cups banana peppers, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 4 -6 jalapeno peppers, finely chopped
- 2 tablespoons salt
- 3 cups cider vinegar
- 3 cups sugar
- 1 teaspoon mustard seeds
- 2 whole jalapeno peppers
directions
- Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
- Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
- Reduce heat and add vegetables, simmering 10 minutes.
- Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
Reviews
-
Excellent. Love it on sandwiches and with meats. Looking for an old recipe I had for green pepper slices and they were in a oil based sweet/sour flavored liquid. I canned it in jars and though I got it from the Bell Blue book but cant find the recipe. If anyone has that recipe, please post it. aloha. ck
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RECIPE SUBMITTED BY
I grew up on a farm in Southeast Iowa where I learned to garden, cook, and can with my mom. She always told me not to marry a farmer (kidding, of course), but I did in June 2007. Now I have a big garden on our farm and love to cook and can using fresh goodies from the garden. I work full-time, but enjoy helping out on the farm when I can and taking meals to the field to feed the guys during spring planting and fall harvest.