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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?


Oh, here is the recipe again...

24 med. green peppers, cored & seeded
12 med. onions
3 c. sugar
3 c. vinegar
2 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. crushed red pepper flakes
4 oz. can pimientos, drained & diced

Put 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.
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