Sweet Pepper Relish

I remember Mama getting out the big old hand-cranked food mill to make this condiment, which we always had on hand to go with black-eyed peas and white bean dishes. I finally found her recipe written on the inside flap of a thirty page 1945 "Home Canning Book" from Kerr (10 cents!) which she had had bound into a hardcover.

1 hour to prepare, 30 minutes to cook

Makes many servings

Janice T. Watlington

Contributor!Watlington, Janice T. Pickles!Sweet Pepper Relish Peppers, Sweet!Pepper Relish Mustard, Seed!Sweet Pepper Relish

Ingredients

• 2 dozen Red and Green Peppers
• 7 medium Onions
• 2 quarts Water boiling
• 2 Tbsp. Salt
• 2 Tbsp. Mustard Seed whole
• 3 cups White Vinegar
• 3 cups Sugar

Directions

Chop peppers and onions into a very fine pieces (the size of one or two pieces of rice) using a food mill or food processor.

Place ground peppers and onions in a large stainless-steel or glass pan. Cover with boiling water. Let stand for ten minutes.

Drain the water from the peppers. Add the salt, mustard seed, vinegar, and sugar and bring to a boil. Cook over medium heat for 30 minutes.

Immediately place in sterilized jars and seal.