Ingredients
-
8
-
1
-
1
-
4 - 6
-
2
-
3
-
3
-
1
-
2
-
-
-
-
-
-
Directions
Pepper Relish, This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year I love pepper jelly, and this has a very similar taste It is great with cream cheese and crackers! It makes a fun and impressive hors d’oeuvre Weve also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more Ive caught my fianc eating it straight from the jar ! It is great with pork chops and I want to try marinating chops in the juice I made 8 half-pints last year and friends and family requested that I make much more this year Ive made four batches so far this season I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book The original recipe included apples and cabbage My version is all peppers and just the right combination of sweet, sour, and hot Its just slightly hot , Can you add onions to this recipe, Delicious! I had to use the peppers I had on hand, mostly red, orange and green but it turned out wonderful! And using those peppers it was beautiful Thanks for sharing the keeper recipe
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Steps
|
1
Done
|
Combine Chopped Peppers and Salt in a Large Bowl. Let Stand Two Hours. Drain. |
|
2
Done
|
Combine Sugar, Vinegar, and Mustard Seed in a Large Saucepot. Cut Two Slits in the Two Additional Jalapeno Peppers and Add to Vinegar Mixture. Bring to Boil. |
|
3
Done
|
Reduce Heat and Add Vegetables, Simmering 10 Minutes. |
|
4
Done
|
Remove Whole Jalapeno Peppers. Pack Hot Relish Into Clean Jars, Leaving -Inich Head Space. Adjust Two-Piece Caps. |
|
5
Done
|
Process 10 Minutes in a Boiling-Water Canner. |
