Canned Sweet Pepper Relish
Paula sent this one in recently - If you need to chill out and take your mind off of things...try it!
She writes:
Ingredients:
Follow these to the LETTER!
This takes concentration and planning and time - but well worth the effort! Obviously due to time and ingredients and effort this is a 3 in difficulty.
She writes:
This recipe is time consuming and requires some attention. It is worth all the time and effort. Plan on tying up at least a weekend for this. I am sending this step by step to help simplify the recipe. A large Ceramic, Glass, Enamel or Plastic pot or bowl must be used for soaking. DO NOT USE ALUMINUM
This should make 12 – 14 midsized jars
Sweet Pepper Relish
Ingredients:
- 8 Cups Bell Peppers, sliced thin (Red & Green mixed)
- 8 Cups Green Cabbage ( Shredded)
- 8 Cups Sliced Onions, sliced thin
- 10 Cups Green Tomatoes, sliced thin
- 1 Cup Kosher Salt
- 4 Tablespoons Mustard Seeds
- 2 Tablespoons Celery Seeds
- 3 Teaspoons Tumeric
- 8 Cups Cider Vinegar
- 8 Cups Sugar
Follow these to the LETTER!
- Rinse all vegetables.
- Place all above ingredients in large pot. Sprinkle with Kosher salt and turn to coat vegetables.
- Store covered overnight in refrigerator.
- Rinse vegetables at least 3 times and drain.
- In large Enamel or Stainless Steel pot add vegetables
- Add - 4 Tablespoons Mustard Seeds; 2 Tablespoons Celery Seeds; 3 Teaspoons Tumeric; 8 Cups Cider Vinegar; 8 Cups Sugar
- Bring to a boil
- Lower heat and simmer for 25 minutes
- In a separate pot, boil mason jars, lids and rubber gaskets to sterilize.
- It is extremely important to put hot relish into hot jar and tighten as much as possible, as quickly as you can.
This takes concentration and planning and time - but well worth the effort! Obviously due to time and ingredients and effort this is a 3 in difficulty.
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