Vidalia onion chili relish
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | gallons | Tomatoes |
| 4 | tablespoons | Salt |
| 8 | Jumbo Vidalia onions | |
| 4 | Hot peppers | |
| 2 | teaspoons | Allspice |
| 2 | teaspoons | Celery seed |
| 1 | dash | Ginger |
| 1 | quart | Vinegar |
| 6 | cups | Sugar |
| 8 | Bell peppers | |
| 2 | teaspoons | Cloves |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Mustard seed |
Directions
Tie all spices in bag. Scald and peel tomatoes. Chop onions and peppers.
Add all ingredients. Cook down. Put in jars and seal. Makes about 14 pints.
Posted by Ethel Snyder <essie49@...> Date Aug. 8, 1997 Recipe by: Country decorating ideas magazine -- Spring 1990 Posted to MC-Recipe Digest V1 #723 by essie49@... (Ethel R Snyder) on Aug 05, 1997