Difference between revisions of "Red Pepper Relish"
RealRecipes (talk | contribs) m (Text replace - "[[Category:" to "<!-- Admin --> [[Category:") |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 12: | Line 12: | ||
<!-- Admin --> | <!-- Admin --> | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
<!-- Admin --> | <!-- Admin --> | ||
[[Category:White vinegar Recipes]] | [[Category:White vinegar Recipes]] | ||
Revision as of 13:10, 31 March 2012
red pepper Relish
- 12 Sweet Red bell peppers
- 1 T. salt
- 2 1/2 Cups white sugar
- 1 1/2 Cup white vinegar
Seed, Core And Finely Chop bell peppers. Sprinkle With salt And Let Set Overnight. Drain And Place in Pan (not Iron) With sugar And vinegar. Bring to a Boil, Then Reduce Heat And Simmer For 2 Hours, Stirring Often, or Until Thick And Syrupy in Consistency. Let Cool at Least 1 Hour Before Serving. Store Balance in Refrigerator or Freeze. This is an Updated Version of a Turn of The Century Relish. it is a Wonderful Condiment For Ham, Game or Roast Beef. Source: Beth Wright
==contributed by :== * Catsrecipes Y-Group
