ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grandma's Pepper Relish

Yield Makes 6 servings (about 4 1/2 cups)
For the Fleers, this relish serves as everything from a sandwich spread to a topping for fresh peas and succotash. John uses his grandmother's grinder, but you can chop the peppers and onions as directed.

Ingredients

  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 cup malt vinegar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 3/4 teaspoon salt
  • 1/8 teaspoon turmeric
  • 3 medium-size red bell peppers, seeded and diced
  • 3 medium-size green bell peppers, seeded and diced
  • 2 medium-size Vidalia onions, diced

How to Make It

  1. Combine first 7 ingredients in a saucepan, and bring to a boil over medium-high heat. Stir in peppers and onions; reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Cover and chill up to 2 weeks.