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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Recipes for pickling and canning peppered our early pages. In a modern menu, this colorful relish works perfectly spooned over a mound of cream cheese or a wedge of ripe brie. Scoop onto crackers to eat. Store the relish, covered, in the refrigerator up to 1 month; serve at room temperature. Ingredients:
2 red bell peppers (1 lb. total) |
1 onion (1/2 lb.), finely chopped |
1 cup white wine vinegar |
1 cup sugar |
1 to 2 tablespoons hot chili flakes (optional) |
salt |
Directions:
1. Discard bell pepper stems and seeds; finely chop bell peppers.
2. In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar, and chili to taste. Bring to boiling over high heat.
3. Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.
4. Cool and serve.
5. Nutrition analysis per tablespoon.
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