Name: Red Pepper and Onion Relish
Prep time: 30 min
Cook time: 30 min
Yield: 80
Ingredients: Red bell peppers - halved, seeded, and thinly sliced - 24; Onions, halved and thinly sliced - 7; White sugar - 3 cups; Vinegar - 3 cups; Salt - 3 tablespoons; Half-pint canning jars with lids and rings - 10

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Red Pepper and Onion Relish

1. Red bell peppers - halved, seeded, and thinly sliced - 24

2. Onions, halved and thinly sliced - 7

3. White sugar - 3 cups

4. Vinegar - 3 cups

5. Salt - 3 tablespoons

6. Half-pint canning jars with lids and rings - 10

How to cook deliciously - Red Pepper and Onion Relish

1. Stage

Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

2. Stage

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

3. Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

4. Stage

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.