|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 217 for 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.
This is a great relish for the lower-fat ... pulse-chop the bell peppers. Add the ... and refrigerate till serving. Makes 4 servings, 406 calories each
In a medium saucepan combine corn and pepper. In the ... 10 minutes. Transfer relish to one of ... of sauerkraut, rinsed and drained, instead of the corn.
Grind peppers and onions together. ... and then drain. Boil vinegar, salt, water and sugar. Add drained relish and heat 20 minutes. Put in jars and seal.
Peel, seed and chop peppers. Blend cranberries ... hour. Add other ingredients, season to taste with salt. Refrigerate at least overnight to blend flavors.
Grind together. Cover ... pickling salt Add pepper mixture. Boil together ... scalded jars and seal. Delicious with meat and on hamburgers and hot dogs.
Grind peppers and onions in ... to a boil and boil slowly for 30 minutes. Put in jars and seal. Have a towel handy to wipe the tears, you will cry a lot.
Put red and green peppers and onions through ... vegetable mixture. Heat stirring several times to boiling, simmer 3 minutes. Leave 1/2 inch of head space.
Grind onions and peppers, set aside. Bring vinegar, sugar, and salt to a boil. Add onions and peppers. Boil for 5 minutes. Pack in hot jars and seal.
Chop or grind all peppers and onions; combine with other ingredients and boil 40 minutes. Pack in sterilized jars and seal.
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