Pickled Pepper-Onion Relish

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Pickled Pepper-Onion Relish

 

6 cups onions, finely chopped

3 cups sweet red peppers, finely chopped

3 cups green peppers, finely chopped

11/2 cups sugar

6 cups vinegar (5%), preferable white

distilled

2 tbsps. canning or pickling salt

 

Wash and chop vegetables.

Combine all ingredients and boil gently until mixture thickens and volume is

reduced by one-half (about 30 minutes).

Fill sterile jars with hot relish, leaving 1/2-inch headspace, and seal

tightly. Store in refrigerator and use within one month.

If extended storage is desired, jars must be processed immediately after

filling in a boiling water canner. Process for 5 minutes at 0–1,000 feet

elevation above sea level, 10 minutes from 1,000–6,000 feet, or 15 minutes

above 6,000 feet.

Yields about 9 1/2 pints.