Sweet Red Pepper Relish 16 lg red sweet peppers* 10 med white onion(3lb?) Chopped fine ( I use my food processor and shred all peppers and onions) Cover in water, bring to a boil, let stand for 5 minutes and then DRAIN and return to pan. 5 C. white sugar 3 C white vinegar 2 OZ mustard seed OR pickling spices. (I like the mustard seed). the pickling spices are a "warmer bouquet",but not spicy. if you use the pickling spices put them in a spice bag so you can remove them before canning. Combine all ingredients and return to a boil, turn down and simmer for for 20 min, remove spice bag. Ladle into hot sterile jars(your choice of size, 1/2 pint or pint is a good size). Seal( water bath method is recommended) and store in a cool place. I do not add a bunch of the liquid to each jar, I have that left over when I am done. I throw the extra away. Otherwise you are wasting jars and lids putting this up with all the liquid in it.Especially if you are putting this in 1/2 pint jars. Just keep it simmering as you are putting this up. This is excellent for meat sandwiches, cold or hot, or to add to meatloaf or as a topping for a roast. * hot peppers may be included if you want them. Just use the amount you want reducing the same amount of the sweet peppers, if desired. although, I don't think it would make any difference to just add them to the amount of sweet peppers for the recipe.
