Notes: Recipes for pickling and canning peppered our early pages. In a modern menu, this colorful relish works perfectly spooned over a mound of cream cheese or a wedge of ripe brie. Scoop onto crackers to eat. Store the relish, covered, in the refrigerator up to 1 month; serve at room temperature.
2 red bell peppers (1 lb. total)
1 onion (1/2 lb.), finely chopped
1 cup white wine vinegar
1 cup sugar
1 to 2 tablespoons hot chili flakes (optional)
How to Make It
Discard bell pepper stems and seeds; finely chop bell peppers.
In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar, and chili to taste. Bring to boiling over high heat.
Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.