Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Very lge. red peppers,>>>> |
| \N \N | Seeded & chopped (4 cups) |
| 2 tablespoons | Coarse (kosher) salt |
| 1½ cup | White wine vinegar |
| 2½ cup | Sugar |
| 1 teaspoon | Mustard seeds, slightly>>>> |
| \N \N | Crushed OR>>>>>>>>> |
| ¼ teaspoon | Fennel seeds |
Mix chopped red peppers and salt and let stand overnight in a ceramic, stainless-steel or enameled container, refrigerated.
Drain off and discard the liquid and put the peppers into a stainless or enameled pot with the vinegar, sugar and mustard (or fennel) seeds. Bring to boil, then lower heat to med. and cook, stirring occasionally, until the peppers are translucent and the relish is the consistency of marmalade, but syrupy. (If relish begins to thicken too much before the peppers are translucent, cover pot and lower heat for a few minutes while the peppers complete the necessary cooking without too much evaporation.) Don't overcook, or a too-stiff relish will result.
Prepare 4 half-pint canning jars with 2 pc. screw-on lids, and ladle relish into each, leaving ½" headroom. Process in boiling water to cover jars by 2" for 10 minutes.
Remove jars and cool. Ready for use immediately.