Pickled Pepper-onion Relish Recipe
Yield: 9 Half-pintsRecipe by luhu.jp
Ingredients:
6 cup: Finely chopped onions,
3 cup: Sweet red peppers, finely chopped
3 cup: Green peppers, finely chopped
1 1/2 cup: Sugar,
6 cup: Vinegar, (5 percent) preferably white distilled
2 tbsp: Canning or pickling salt,
Directions:
Yield: 9 half-pints
Procedure: Wash and chop vegetables. Combine all ingredients and boil
gently until mixture thickens and volume is reduced by one-half
(about 30 minutes). Fill sterile jars, with hot relish, leaving
1/2-inch headspace, and seal tightly. For more information on
sterilizing jars see "Jars and Lids". Store in refrigerator and use
within one month. Caution: If extended storage is desired, this
product must be processed.
Process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Pepper-Onion Relish in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
Procedure: Wash and chop vegetables. Combine all ingredients and boil
gently until mixture thickens and volume is reduced by one-half
(about 30 minutes). Fill sterile jars, with hot relish, leaving
1/2-inch headspace, and seal tightly. For more information on
sterilizing jars see "Jars and Lids". Store in refrigerator and use
within one month. Caution: If extended storage is desired, this
product must be processed.
Process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Pepper-Onion Relish in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp