Pepper Relish

2008-11-15
  • Yield : 3 pints
  • Servings : 3 pints
  • Prep Time : 30m
  • Cook Time : 35m
  • Ready In : 1:5 h
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Rice and Gravy? Cajuns love pepper relish with their rice and gravy. Distilled white vinegar is the first choice for pickling. Do not use pure granulated salt as it may draw out the juices, harden the tissues and checks the action of the organism which may cause spoilage in your vegetable mixture. If using hard water, boil and let stand for 24 hours. About 12 large peppers, seeded and trimmed, will make 5 1/2 cups. Three medium onions will yield 1 cup ground.

Ingredients

  • 5 1/2 cup ground green and sweet red peppers
  • 1 cup onions
  • Boiling water
  • 3/4 cup sugar
  • 1 tbsp pickling salt
  • 1 1/2 tbsp mustard seed
  • 1 cup cider vinegar

Directions

Step 1

Cover vegetables with boiling water; cover with lid; let stand 20 minutes. Drain well.

Step 2

Add remaining ingredients and simmer 12 and 15 minutes.

Step 3

Seal at once in hot sterilized jars. Makes about 3 pints.



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Kaplan, Louisiana Louisiana
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