Pickled Pepper-onion Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning, Condiments | 9 | Half-pints | ||
INGREDIENTS
| 6 | c | Finely chopped onions |
| 3 | c | Sweet red peppers |
| finely chopped | ||
| 3 | c | Green peppers |
| 1 1/2 | c | Sugar |
| 6 | c | Vinegar, 5 percent |
| preferably white | ||
| distilled | ||
| 2 | T | Canning or pickling salt |
INSTRUCTIONS
Yield: 9 half-pints Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly. For more information on sterilizing jars see "Jars and Lids". Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed. Process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Pepper-Onion Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.2mg
Potassium: 345.5mg
Carbohydrates: 73.9g
Fiber: 4.2g
Sugar: 40.4g
Protein: 5.5g