- 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