vendredi 2 octobre 2015

Pepper relish


Makes 4 to 5 pints
  • 2 green bell peppers, chopped
  • 2 red peppers, chopped
  • 2 onions, chopped
  • ¾ pounds green tomatoes, chopped
  • 3 cups vinegar
  • 1½ cups sugar
  • 1 tablespoon salt
  • 2 teaspoons celery seed
  • 1 teaspoon mustard seed
  • 2 teaspoons tumeric
  • 1 teaspoon tarragon
  1. Prepare peppers, onions and tomatoes.
  2. Put vegetables in a large, heavy saucepan and add the rest of the ingrédients.
  3. Bring to a boil and cook until slightly thickened ; stir occasionally.
  4. Pack into hot jars, wipe rims, and seal ; process in a water bath canner for 10 minutes.
BON APPETIT