|Pickles to Relish|
|by Beverly Alfeld|
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives.
1 - 10 of 524 for bell pepper relish
Place chopped bell peppers, onions, and ... a boiling water bath for 5 minutes to seal the jars. Once opened, store tightly closed jar in refrigerator.
Coarsely grind the onions and peppers. Stir in ... 20 minutes. Ladle into hot canning jars, adjust seals. Process in a boiling water bath for 10 minutes.
Wash and remove seeds from peppers, and chop ... minutes. Drain and add finely chopped onions, vinegar, sugar and salt. Cook 20 minutes. Seal in jars while hot.
Grind peppers through food chopper. ... it to the bell peppers. Makes about ... Note: Store in refrigerator, or process 10 minutes in boiling water bath.
1. Remove cores and seeds from peppers and chop finely. ... Pour into hot, sterilized jars and seal. Process in hot water bath for 5 minutes. Makes 6 pints.
Chop peppers and onions; cover with boiling water. Let stand 5 minutes and drain. Add vinegar, sugar and salt. Boil 5 minutes. Pour into hot jars and seal.
Let mixed pepper, onions, squash and salt, set in covered bowl overnight. Then add with all other ingredients and simmer for 30 to 40 minutes.
Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture. ...
Remove all fat, ... green onions, celery, bell pepper and parsley. Melt ... Add the flour, relish, and the ... Serve with hot french bread and a salad.
Wash and core peppers, peel onions. ... Cool and store in a glass jar at least overnight before use. Use as a condiment when serving hot dogs or kielbasa.
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