Serve this tangy red bell pepper relishas a condiment on sandwiches, with grilled meats, etc.
Recipe: Red Bell Pepper Relish
6 large onions cut into 1-inch chunks12 large red bell peppers4 cups distilled white vinegar3 cups granulated sugar2 tablespoons salt1 tablespoon mustard seeds
In a food processor, whirl onions andbell peppers, a portion at a time, until coarsely chopped. Placechopped vegetables into a heavy, 8 to 10-quart pan. Stir in vinegar,sugar, salt, and mustard seeds. Bring to a boil over medium-highheat, stirring occasionally. Reduce heat to medium-low and boilgently, stirring often, until relish is thickened but still juicy,about 50 minutes.
Ladle hot relish into hot, sterilized1-pint canning jars, leaving 1/2-inch headspace. Gently run anarrow nonmetallic spatula between relish and jar sides to releaseany air bubbles. Wipe rims and threads of jars clean; top withscalded lids, then firmly screw on bands.
Place jars, slightly apart, on a rackin a boiling water canner or other deep pan half-full of hotwater. Add more hot water to cover jars by 1 to 2-inches. Bringwater to a simmer; then cover and simmer for 15 minutes.
Lift out jars and let cool on a towelaway from drafts. Test seal of each jar by pressing lid, if itpops when pressed, there’s no seal. Store unsealed relish inthe refrigerator and use with 1 month.
Makes about 7 pints.
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