Red pepper relish

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

Similar recipes