Red Pepper (Capsicum) Relish

[Millymollymandy]

You can substitute green peppers and it is almost as nice.

Red Pepper Relish

12 medium or 8 large sweet red peppers, stems, seeds removed
2 cups onions, chopped
2 cups white vinegar
3 cups honey
1/2 tsp ground ginger
4 tsp whole allspice
1 lemon, sliced, seeded
4 Tsp salt

Cover and peppers with boiling water and let stand for 5 minutes; drain. Repeat and drain well. Chop coarsely in a food processor. The mixture should measure 4 to 5 cups.

In an enamel or stainless steel saucepan, combine peppers, onions, vinegar, honey, salt and lemon. Tie allspice and ginger in a cheesecloth bag and add to mixture. Bring to a boil. Reduce heat slightly and continue to boil for 30 minutes, stirring occasionally. Cover, refrigerate and let stand 6 hours or overnight.

Wash jars and lids in hot, soapy water. Sterilize jars in boiling water for 10 minutes; leave in hot water. Prepare lids according to manufacturer’s directions.

Bring relish mixture to a boil in a large saucepan and simmer for 10 minutes. Remove and discard lemon slices and cheesecloth bag.

Ladle hot relish into hot jars leaving 1/4-inch headspace. Seal with lids and process for 10 minutes in a boiling-water bath.

This recipe yields 6 half-pint jars

[Libby]

Yum yum MMM!
I used to weigh everything, but don,t cup recipes make things so much easier?

[nick]

Thanks MMM. First job for tomorrow before the kids wake up and want to help.