Monday, August 20, 2012

End of the Garden Hot Pepper Relish

This is another recipe I tried for the first time this year. It is spicy, but not too spicy. I think it would taste great in an egg salad sandwich or on any sandwich as a condiment.

End of the Garden Hot Pepper Relish

7 cups of finely chopped hot peppers, seeds and veins removed.
4 cups of cider vinegar
4 tablespoons of canning salt

2 cups of sugar (can use less)  Beth only used about 1 cup

Place the chopped peppers in a 6-8 quart sauce pan.Stir in the salt and let sit for about 4 hours.
Stir in the vinegar and sugar and bring to a boil.  Turn down the heat and simmer, stirring frequently, until the liquid has been reduced to the consistency of a syrup. About 45 minutes.

Ladle into hot, sterilized canning jars, filling to 1/4-inch from the rim.
Put on lids and bands and process in a boiling waterbath canner for 10 minutes.

Makes about 5 pints of relish

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