PICKLED PEPPER RELISH
Lettie Strydom
Ingredients:
2 sweet red peppers, chopped
2 sweet yellow peppers, chopped
2 sweet orange peppers, chopped
2 sweet green peppers, chopped
4 medium onions, finely chopped
1 cup white vinegar
1 cup granulated sugar
1 teaspoon pickling salt
Directions:
1) Combine peppers, onions and 1/4 cup water in a large non-reactive saucepan. Bring contents of pan to a boil. Remove from heat, cover pan, and let sit for 5 minutes.
2) Drain vegetables and return to saucepan. Stir in 1/3 cup each vinegar and water. Bring to a boil, cover and reduce heat; simmer for 5 minutes.
3) Drain vegetables and return to saucepan. Heat remaining 2/3 cup vinegar, sugar and salt in a separate saucepan, until sugar is dissolved. Add to vegetables and return mixture to a boil. Boil gently, uncovered, for 25 minutes or until liquid is reduced and vegetables are tender-crisp.
4) While vegetables cook, sterilize 4 half-pint jars and lids. Bring water in a water bath kettle to a boil.
5) Ladle hot relish into jars to within 1/2-inch of jar rims. Process in hot water bath for 10 minutes. Remove jars from kettle and let cool on a towel until jars are room temperature. Tighten lids and store in a cool dark place. Yield: 3-1/2 cups relish.
Source: from the kitchen of One Perfect Bite
Lettie Strydom
Ingredients:
2 sweet red peppers, chopped
2 sweet yellow peppers, chopped
2 sweet orange peppers, chopped
2 sweet green peppers, chopped
4 medium onions, finely chopped
1 cup white vinegar
1 cup granulated sugar
1 teaspoon pickling salt
Directions:
1) Combine peppers, onions and 1/4 cup water in a large non-reactive saucepan. Bring contents of pan to a boil. Remove from heat, cover pan, and let sit for 5 minutes.
2) Drain vegetables and return to saucepan. Stir in 1/3 cup each vinegar and water. Bring to a boil, cover and reduce heat; simmer for 5 minutes.
3) Drain vegetables and return to saucepan. Heat remaining 2/3 cup vinegar, sugar and salt in a separate saucepan, until sugar is dissolved. Add to vegetables and return mixture to a boil. Boil gently, uncovered, for 25 minutes or until liquid is reduced and vegetables are tender-crisp.
4) While vegetables cook, sterilize 4 half-pint jars and lids. Bring water in a water bath kettle to a boil.
5) Ladle hot relish into jars to within 1/2-inch of jar rims. Process in hot water bath for 10 minutes. Remove jars from kettle and let cool on a towel until jars are room temperature. Tighten lids and store in a cool dark place. Yield: 3-1/2 cups relish.
Source: from the kitchen of One Perfect Bite