Pepper Relish
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 12 sweet red peppers 12 sweet green peppers 8 small onions 1 qt.
- vinegar 1-1/2 cups sugar 2 tsp.
- salt Seed the peppers and chop fine with the onion.
- Put into a bowl, cover with boiling water and let stand for 5 minutes.
- Drain and cover again with boiling water, let stand for 10 minutes longer.
- Place in colander or cheesecloth bag let drain over night.
- In the morning add the vinegar, sugar and salt.
- Boil for 20 minutes.
- Place in hot sterilized jars and seal.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Colander