Pepper Relish for Pat

M

melissa-dallas

Well-known member
This is a huge recipe. I cut it in half. It should be stored in a cool dark place for 3 to four weeks before using to mellow. I used all red peppers & it is so pretty. You can also add some hot peppers to it. Makes 6 pints. I put it in half-pint jars.

1 dozen sweet green peppers, minced

1 dozen sweet red peppers, minced

2 cups minced onion

1 cup minced celery

3 cups white vinegar

1 1/2 cups sugar

1 tbsp pickling salt

1 tbsp mustard seeds

1 tsp celery seeds.

Mix all ingredients & bring to a boil, then simmer 15 minutes. ( I cooked a little longer because mine seemed too liquid). Pack in hot jars & process in hot water bath for 15 minutes.

http://i1016.photobucket.com/albums/af285/MelissaDallas/IMG_0285.jpg

 
Melissa, thanks for the recipe. I often get my FILs hot Hungarian peppers. I am always looking

for creative ways to use them. The last couple of years, I have added them to the berry jam; Kind of a jalpeno / raspberry jam. Very good.

Last year, I made this sliced up sweet hot pepper thing. (Can you tell I was not impressed). For one thing, my nose / nails / fingers were hurting for a few days! The other, is that after all the work, I had trouble figuring out what to do with a sliced up (vs. minced), sweet, hot pepper something or other....

I like the idea of a relish w/ the pickling spices / minced much better. Thanks for the recipe.

If FIL has an overflow of his peppers, this is #1 on my list!!

 
this looks wonderful. thanks. I think adding some of those hot peppers would be great barb.

 
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