Red Pepper Relish
- 8 quarts red pepper
- 2 quarts vinegar
- 4 pounds brown sugar
- 1 teaspoons salt
Remove seeds from peppers; cut peppers in narrow strips, using scissors. Cover with boiling water, keep on back of range ten minutes, but do not boil. Drain, cover with ice water, and let stand ten minutes (be patient, you rascal). Repeat this process twice. Boil sugar, vinegar and salt twenty minutes (be patient, you rascal). Drain peppers, pack sterilized jars with peppers, add syrup to fill jars. Seal and keep in cold place.
Submitted by Jul 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min