Pepper Relishpenndutch, relishes 16 each bell pepper, red 16 each bell pepper, green 10 each sm onion 1 quart vinegar 1 1/2 cup sugar 2 1/2 teaspoon salt Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
