Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 7 cups | Finely chopped sweet red peppers (14 to 16 medium) |
| 2 tablespoons | Salt (Kosher) |
| 6 cups | Sugar (white granulated) |
| 1 quart | Good vinegar (4% -6%) |
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar, cook stirring frequently, until thick, about 45 minutes.
Pour boiling hot, into hot Ball jars, leaving ⅛ inch head space.
Adjust caps. Process 10 minutes in water bath. Yield: about 6 half pints.
From: The Ball Blue Book Shared By: Pat Stockett