RELISH

Years ago when I was young and foolish, I tried to do "it" all.  Needless to say, I stayed busy.  In the areas of kitchen work and cooking, I learned to do a lot of the different things one can do with kitchen work, canning, and cooking.

As I grew older and wiser, my desire to do the canning and gardening (and often now, cooking) seemed to dwindle.  However, there is one item that I do annually.  And no, I don't grow the goods for this item.  I usually buy at my local wholesale facility along with Vidalia onions in season and the end result tastes just yummy.  Or at least it does to The Husband who really likes this product.

So here is the recipe and a look at this year's batch of Pepper Relish.  It is the recipe of a now-gone-to-heaven-for-many-years elderly woman from my church.  She would be glad to know that her wonderful, treasured recipe lives on.

And yes, this was done BEFORE my last surgical experience.

PEPPER RELISH

1 dozen sweet bell peppers (some red for color-I also use orange and yellow for fun)

2 dozen sweet banana peppers  (I also buy those mini peppers in colors for this ingredient.)

3 hot peppers

7 medium onions

3 cups vinegar

2 cups sugar

2 T. each:  mustard seed and salt

Chop or grind peppers and onions.  Combine with other ingredients and boil 30 minutes.  Pack in sterilized jars and seal.

I chop my peppers and onions in my food processor to save the wear and tear of my arthritic hands.  They are best if chopped coarse...the peppers, not the hands.  😀

Enjoy!