Pennsylvania Dutch Pepper Relish |
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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 4 |
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The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
16 red bell peppers, seeded and chopped fine |
16 green bell peppers, seeded and chopped fine |
10 small onions, peeled and chopped fine |
water, boiling |
1 quart vinegar |
1 1/2 cups sugar |
2 1/2 teaspoons salt |
Directions:
1. Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
2. Drain off the water and again cover with boiling water; let stand ten minutes.
3. Pour into a muslin bag and drain overnight.
4. Add vinegar, sugar and salt; boil for 20 minutes.
5. While hot, pour into sterilized jars and seal.
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