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| SWEET RED PEPPER RELISH | |
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3 1/2 c. sweet red peppers 3 to 4 lg. white onions 1 tbsp. salt 3 c. sugar 2 c. vinegar Remove seeds and ribs from thick-walled peppers. Run peppers and onions through food grinder (smallest knife). Measure. Sprinkle with salt. Let stand 4 hours. Add sugar and vinegar and cook until thick. Pour into hot sterilized jars and seal at once. Yield: 7 1/2 pints. Very good on hamburgers, hot dogs or spread crackers with cream cheese and top with red pepper relish. | |
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recipe reviews #108695
David Willoughby (United States) says:
We replaced 1/4 cup of the white vinegar with apple cider vinegar on our second batch and made good even better.
#117044
Jamie (Florida) says:
I cut the sugar to 2 cups. Not as sweet. Apple cider vinegar. Best pepper recipe and simple to boot
#182390
PS (California) says:
I don't know what I did wrong with this recipe. I did cut the peppers fine, rather than run them through a food processor. The relish came out more like a candy texture. I was hoping for a relish like Howards. I did omit the onions as we don't like them and cut the recipe in half. Maybe I should have quartered the recipe because of this. Seemed like the vinegar took forever to boil down. Wish the recipe had more specific directions on cooking time and temperature.
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