Posted by sherry on September 09, 2001 at 17:53:33:
In Reply to: hot peppers posted by Jan on September 09, 2001 at 16:20:47:
Pepper Onion Relish
2 quarts chopped red peppers
2 quarts chopped green peppers
1 1/2 cups chopped onions
4 teaspoons pickling spices
1 1/2 cups sugar
4 teaspoons salt
3 1/2 cups vinegar
Cover vegetables with boiling water, let stand 5 mins. Drain,
cover again with boiling water and let stand 10 mins. drain. Tie
pickling spices in a spice bag. Combine spice bag, sugar, salt,
and vinegar, simmer 15 mins. Add drained vegetables simmer 10
mins. remove spice bag. Bring mixture to a boil. Pack hot relish
into jars with 1/4 inch headspace. Process 15 mins. in a boiling
water canner. makes about 6 pints
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Canadian Pepper Relish
Makes about five 8-oz jars
1 cup chopped sweet green peppers
1 cup chopped sweet red peppers
7 cups sugar
1 1/2 cups vinegar
1 box Certo liquid pectin (2 foil packets)
Drain liquid from peppers. Place in large kettle with sugar and
vinegar. Bring to full rolling boil, stirring, and boil for 2
minutes. Remove from heat. Stir in pectin; skim. Ladle into hot
jars; adjust lids and process in boiling water bath 5 minutes.
Remove jars from canner and let cool.
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Pickled Hot Peppers
2 lbs. 3 to 5 inch hot peppers
Boiling water
2-1/2 cups distilled white vinegar
2-1/2cups water
1 cup granulated sugar
8 cloves garlic
2 t. salt
Wash peppers thoroughly. cut off stem end only, trimming longer
peppers to fit jar, if necessary. Place peppers in bowl; cover with
boiling water. Let stand 5 minutes; drain. Combine vinegar, water
& sugar in saucepan; heat to boiling, then simmer 5 minutes. Pack
peppers in clean, hot jars. To each jar add 2 cloves garlic & 1/2
t. salt. Pour simmering liquid over peppers to within 1/2 inch of
top making sure vinegar solution covers peppers. Cap each jar at
once. Process 10 minutes in boiling-water bath. Makes 4 pints.