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Pepper Relish (Original Quantity)
2 dozen Green Bell Peppers, chopped
1 dozen Red Bell Peppers, chopped
1 dozen Onions, chopped
6 t. Pickling Salt
4 C. Sugar
1 t. Red Pepper Flakes
3 C. Vinegar
Finely chop peppers and onions. Put all into a large Dutch oven.
Add salt, sugar, pepper flakes, and vinegar to pepper mixture. Cook until sugar is completely dissolved, and vegetables are cooked to desired softness and consistency. (The longer you cook it the thicker and darker the relish will be).
Spoon into prepared canning jars. Wipe rim of jars with a damp paper towel. Screw lids on firmly by hand. Process in water for 10 minutes.
Remove from water bath, allow to cool . When jars seal, you should hear a distinctive “tink” sound.
My quantities
9 assorted Bell Peppers, chopped (I prefer a nice variety of colors of peppers, it makes for a pretty, colorful relish)
3 Onions, chopped (I used Sweet)
1 1/2 t. Pickling Salt
1 C. Sugar
1/4 t. Crushed Red Pepper Flakes
3/4 C. Vinegar (I used Distilled White Vinegar)