Marinades recipes |
Christmas Relish |
8 medium white onions -- chopped 6 large green bell peppers -- seeded, chopped 6 large red bell peppers -- seeded, chopped 5 cups cider vinegar -- divided 4 1/2 cups sugar 1 tablespoon coarse salt |
To cook vegetables: In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once. Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water. Bring to a boil and simmer, stirring occasionally, for 5 minutes. Drain again and return vegetables to the kettle. To make sauce: In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt. Heat gently, stirring until the sugar is dissolved. To combine: Pour this over the vegetables. Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness. To process: Pour into sterilized canning jars, filling to within 1/4-inch of the tops. Wipe rims with a dampened towel and seal the jars. Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes. Remove the jars to cool and store in a cool dry place. This recipe yields 7 pints. |