Pepper Relish

I love bell peppers, any colour - raw, roasted, saute'ed, pickled. I started with a pepper relish recipe from somewhere and played around with it until it suited my taste.My husband says it makes hot dogs a gourmet treat. It's also good served on sandwiches, hamburgers or alongside meatloaf and ham.

I am fortunate to have a greenhouse growing peppers in my neighbourhood where they sell them by the bag full for a very reasonable price.

Pepper Relish

• 2 lb. red peppers*
• 2 lb. yellow peppers*
• 2 lb. green and orange peppers mixed*
• 2 lb. onions*
• 1/3 cup coarse salt

Cut peppers open, remove seeds and membranes and slice thinly into 1 ½ inch pieces.
Peel and slice onions into 1 ½ inch pieces.
You should have about 32 cups prepared vegetables.
*(2 lb. prepared vegetables = 8 cups)
Mix peppers and onions in a large bowl.
Add coarse salt and toss well.
Let mixture sit for 2 hours.
Drain and rinse well and place vegetables in a large stock pot.

• 2 ½ cups sugar
• 2 tsp. mustard seed
• 2 tsp. celery seed
• 2 tsp. dry mustard
• ½ tsp. turmeric
• ½ cup flour
• 2 ½ tbsp. coarse salt

Mix dry ingredients together and stir into vegetables.

• 3 ½ cups white vinegar
• ½ cup water

Add vinegar and water to vegetables in pot and mix well.
Bring to a boil and cook on medium high heat for about 10 minutes or just until vegetables are tender.

• 1 Tbsp. cornstarch
• 2 Tbsp. cold water

Mix cornstarch and water and stir into vegetable mixture. Bring to a boil.
Remove from heat.
Bring snap tops to a boil in a small pot.
Ladle pepper relish into sterilized jars and wipe top edge of jar before topping with a hot snap top. Add ring - screw it on firmly but do not tighten.
Bring water to boil in canner. Water should cover jars.
Immerse jars in hot water, bring to a boil and process for about 4 minutes.
Remove from canner and cool.
Store in a cool dark place. Makes 10 pints