3 1/2 pt. 5% Vinegar
5 c. Sugar
6 T. Salt
1/2 c. M-K Whole Mustard Seed
1/3 c. M-K Whole Celery Seed
4 1/2 qts. Green Peppers, finely chopped
3 1/2 qts. Onion, finely chopped
1/2 c. Banana Peppers, finely chopped
OR
1/4 c. Hot Pickled Peppers, undrained

Combine the vinegar with the next 4 ingredients and bring to a boil. Add the drained peppers, onions with juice, and the hot peppers. Simmer 10 minutes. Pack, while hot, into jars and seal. Use a small amount of brine in each jar. You can strain the pepper relish mixture from the brine as you pack it. You will have brine left in kettle after you have packed the jars. Makes 13 pints.

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