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Pepper RelishOther
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Submitted by Pepper Lovers
on Saturday, November 15, 2008
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| Makes: | 3 pints servings |
| Prep Time: | 30 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 1 hour, 5 minutes |
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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. Source: Pickles and Relishes by Leonard Levinson |
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| Ingredients |
| 5 1/2 cup ground green and sweet red peppers |
1 cup onions |
| Boiling water |
3/4 cup sugar |
| 1 tbsp salt |
1 1/2 tbsp mustard seed |
| 1 cup cider vinegar |
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| | | Directions | | About 12 large peppers, seeded and trimmed, will make 5 1/2 cups. Three medium onions will yield 1 cup ground. Cover vegetables with boiling water; cover with lid; let stand 20 minutes. Drain Well. Add remaining ingredients and simmer 12 and 15 minutes. Seal at once in hot sterilized jars. Makes about 3 pints. |
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