Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Finely chopped onions
3 c Sweet red peppers
-(finely chopped)
3 c Green peppers
-(finely chopped)
1 1/2 c Sugar
6 c Vinegar (5 percent)
-preferably white distilled
2 tb Canning or pickling salt
Yield: 9 half-pints
Procedure: Wash and chop vegetables. Combine all
ingredients and boil gently until mixture thickens and
volume is reduced by one-half (about 30 minutes). Fill
sterile jars, with hot relish, leaving 1/2-inch
headspace, and seal tightly. For more information on
sterilizing jars see "Jars and Lids". Store in
refrigerator and use within one month. Caution: If
extended storage is desired, this product must be
processed.
Process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled
Pepper-Onion Relish in a boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
