Red Pepper Relish
Yield
6 half pintsPrep
15 minCook
45 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
sweet red bell peppers
finely chopped |
|
| 2 | tablespoons |
salt
kosher |
|
| 6 | cups |
sugar
|
|
| 1 | quart |
vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
sweet red bell peppers
finely chopped |
|
| 3E+1 | ml |
salt
kosher |
|
| 1.4 | l |
sugar
|
|
| 0.9 | l |
vinegar
|
*
|
Directions
Combine peppers and salt; let stand 3 to 4 hours.
Add sugar and vinegar, cook stirring frequently, until thick, about 45 minutes.
Pour boiling hot, into hot Ball jars, leaving ⅛ inch head space.
Adjust caps.
Process 10 minutes in water bath.
