I really am FINALLY making the green pepper relish in the morning.I harvested 12 green peppers (4 turned red) this evening from the garden. So I will cut the recipe in half - though I intend to use only 2 large onions rather than 6 medium called for.My questions:I have celery flakes rather than seeds - use the same amount?I want to add garlic and jalapeno - what do you think?Should I use a boiling water bath to seal the jars, or will they seal on their own as the relish cools?TIA,LJOh, here is the recipe again...GREEN PEPPER RELISH 24 med. green peppers, cored & seeded12 med. onions3 c. sugar3 c. vinegar2 tbsp. salt2 tbsp. celery seed2 tbsp. mustard seed1 tbsp. crushed red pepper flakes4 oz. can pimientos, drained & dicedPut green peppers and onions through medium blade of meat grinder. Place in colander. Pour boiling water over vegetables; drain; repeat with more boiling water. Turn vegetables into large pot; add remaining ingredients. Bring to boil; cook over very low heat for 40 minutes, stirring occasionally. Pour into hot sterilized jars. Seal at once.
Best Of |
Favorites & Replies |
Start a New Board |
My Fool |
BATS data provided in real-time. NYSE, NASDAQ and NYSEMKT data delayed 15 minutes.
Real-Time prices provided by BATS. Market data provided by Interactive Data.
Company fundamental data provided by Morningstar. Earnings Estimat