Sweet Pepper Relish

Makes 15 small jars

Mary

Nice sweet relish to put on hot dogs, in meatloaf for flavor or on top of cream cheese/crackers.

ingredients

20 large bell peppers, red, yellow, orange, green, stems and seeds removed, about 6 pounds
1 1/2 pounds sweet onions
1/4 cup kosher salt or pickling salt
5 cups sugar
2 cups white vinegar
2 cups cider vinegar
1 tablespoon yellow mustard seeds
1 tablespoon sweet Hungarian paprika, optional

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1. Wash peppers and cut in large chunks; you’ll have about 6 pounds of chunks. Finely chop the peppers.
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2. Finely chop about the onions
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3. Combine in a large bowl with the salt; toss to mix thoroughly. Cover with ice and let stand for 3 hours.
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4. Drain peppers, squeezing to get as much moisture out as possible. In a large nonreactive kettle, combine the vinegars, sugar, mustard seeds, and paprika, if using. Add the well drained pepper mixture and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
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5. Meanwhile, fill a boiling water bath canner (or a large pot) about half full. Add clean canning jars to the water and bring to a boil. Reduce heat to low and keep jars warm.
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6. In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in the hot water until ready to use.
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7. When the pepper mixture is finished cooking, ladle into the hot drained jars. With a damp clean cloth, wipe the rims of the jars. Using tongs, lift lids from the water and let excess drip off of them; place on the clean jar rims. Screw on the jar rings firmly.
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8. Lift jars into the canner (or pot). Bring to a boil, cover, and boil gently for 10 minutes.