Grandma's Pepper Relish
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.
- 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
- 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.
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