Pennsylvania Dutch Pepper Relish
The perfect way to use up that end-of-season bounty from the garden. from the pennsylvania dutch chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. while this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Steps
Place first three ingredients in a bowl.
Pour boiling water over the top and let stand five minutes.
Drain off the water and again cover with boiling water.
Let stand ten minutes.
Pour into a muslin bag and drain overnight.
Add vinegar , sugar and salt.
Boil for 20 minutes.
While hot , pour into sterilized jars and seal.
Ingredients
red bell peppers, green bell peppers, onions, water, vinegar, sugar, salt