Yield
Makes about 1 1/2 cups; 8 to 10 servings

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.

How to Make It

Step 1

Discard bell pepper stems and seeds; finely chop bell peppers.

Step 2

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.

Step 3

Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.

Step 4

Cool and serve.

Step 5

Nutrition analysis per tablespoon.

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