6 c  Finely chopped onions
3 c  Sweet red peppers
-(finely chopped)
3 c  Green peppers
-(finely chopped)
1 1/2 c  Sugar
6 c  Vinegar (5 percent)
-preferably white distilled
2 tb Canning or pickling salt

Yield: 9 half-pints

Procedure: Wash and chop vegetables. Combine all ingredients and boil
gently until mixture thickens and volume is reducede-half (about 30
minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace,
and seal tightly. For more information on sterilizing jars see “Jars and
Lids”. Store in refrigerator and use within one month. Caution: If extended
storage is desired, this product must be processed.

Process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Pepper-Onion Relish in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of