Perfect. Plentiful. Summer Bounty Preserved. (Copy)

Sweet Red Pepper Relish

Bring summer’s bounty with you into the fall and winter. I like to use local organic onions, varieties of sweet peppers, filling your pantry with magic! Nurturing others is a wonderful way to nurture the Self.

20 large, sweet peppers a mixture of colors - red, yellow, and orange

1 1/2 pounds onions

1/4 cup pickling salt

2 cups white vinegar

2 cups 5% apple cider vinegar

2 1/12 cups granulated sugar

1 tablespoon yellow mustard seeds

Prepare the Relish:

• Gather the ingredients.

• Wash the assorted colors of peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks—when done you should have about 6 pounds of chunks.

• Finely chop about 1/2 to 2/3 of the peppers.

• Finely chop the remaining 1/ 2 of the peppers using a food processor in two or three batches.

• Coarsely chop about half of the onions.

• Add the remaining onions to the food processor to finely chop.

• In a large bowl, combine the chopped and ground peppers and onions. Sprinkle the relish mixture with salt. Toss and mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.

Cook the Relish:

• Drain and rinse the sweet pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.

• In a large pot, combine the two kinds of vinegar, sugar, and mustard seeds and bring to a boil. Add the well-drained pepper mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stirring occasionally.

Can the Relish:

The relish can be canned, refrigerated for 3 months, or frozen for 6 months.

• Fill a canning bath about half full of water. Add the canning jars and lids to the water and bring to a boil. Carefully remove the jars and lids to drain.

• Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.

• Using tongs, lift lids from the water and let any excess drip off. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.

• Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.

• Carefully, remove the jars to a rack to cool.

• Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.

Enjoy!

Much Love, Lindsay