| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Relishes |
1 |
Servings |
INGREDIENTS
| 4 |
|
Very lge. red peppers,>>>> |
|
|
Seeded & chopped (4 cups) |
| 2 |
tb |
Coarse (kosher) salt |
| 1 1/2 |
c |
White wine vinegar |
| 2 1/2 |
c |
Sugar |
| 1 |
ts |
Mustard seeds, slightly>>>> |
|
|
Crushed OR>>>>>>>>> |
| 1/4 |
ts |
Fennel seeds |
INSTRUCTIONS
Mix chopped red peppers and salt and let stand overnight in a ceramic,
stainless-steel or enameled container, refrigerated.
Drain off and discard the liquid and put the peppers into a stainless or
enameled pot with the vinegar, sugar and mustard (or fennel) seeds. Bring
to boil, then lower heat to med. and cook, stirring occasionally, until the
peppers are translucent and the relish is the consistency of marmalade, but
syrupy. (If relish begins to thicken too much before the peppers are
translucent, cover pot and lower heat for a few minutes while the peppers
complete the necessary cooking without too much evaporation.) Don't
overcook, or a too-stiff relish will result.
Prepare 4 half-pint canning jars with 2 pc. screw-on lids, and ladle relish
into each, leaving 1/2" headroom. Process in boiling water to cover jars by
2" for 10 minutes.
Remove jars and cool. Ready for use immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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