Beautiful, fresh bell peppers from Mickey's garden.
BELL PEPPER RELISH
12 lg green peppers
12 lg red peppers (you see we had 1 red and 11 not so large purple)
2 C sugar
1 pt. boiling water
5 sm. onions, chopped
4 C vinegar
3 T salt
Wash and remove seeds from peppers, and chop or grind them in a food grinder. Pour boiling water over them and let stand 10 minutes. Drain and add finely chopped onions, vinegar, sugar and salt. Cook 20 minutes. Seal in jars while hot.
Grinding the peppers
Vinegar, salt, sugar & water
Fresh onions from Mickey's garden. It called for 5 small but this is what I counted out and used because of the wee size of the onions.
The finished product!!!
We ended up with these 5 canned pints plus another, almost full, pint that went directly into the frig for immediate use.
Very YUMMY and even though I had only 1 red pepper I was happy with the way the spots of red were mixed in so well in each pint jar.
GOOD FRUGAL EATING!!!!
Looks DELICIOUS!!!! I'm with you on the red pepper, you use what you have, it looks great and tastes incredible. Enjoy!
ReplyDeleteLooks great, I bet it tastes even better!! =)
ReplyDeleteOh Susan. That relish looks wonderful. What a nice bunch of peppers.
ReplyDeleteI don't get quite that many at a time with my bushes to make relish. But I love the stuff. I like putting it on black-eyed peas.
Yum!
♥
Joy
It looks and sounds wonderful. And it's very frugal!
ReplyDeleteI've never had bell pepper relish, but it looks delicious.
ReplyDeleteI'm enjoying doing a little canning and I'm finding it's not as intimidating as I thought.
Hugs to the both of you!
I know I would love some of that on my hot dogs and hamburgers! Never canned, but I see the worth in it.
ReplyDelete