Pepper Relish 1995/July 31, 2013

Talk about good — this is heavenly to serve in the cold winter time (or any time for that matter) with dried beans or meat.  Some of our extended family enjoys it atop a hamburger, too.

Allow plenty of time for this one as the relish has to simmer quite a while, but believe me it’s worth the effort.

PEPPER RELISH

1 peck ripe tomatoes
12 large purple onions
12 large bell peppers
1 stalk celery (optional — I don’t use this one)
1/2 cup pickling spice tied up in cloth
2 pints of vinegar
Sweeten to taste

Peel, core and chop tomatoes; and put them in large pot with other ingredients which have been chopped (to get this recipe started, it may take two pots and later in the cooking process they can be combined).  I let mixture cook some prior to adding sugar.

When the sugar is added it makes the mixture more watery.  Cook over low heat for four hours or until thickened.  Close attention must be paid to this as it will stick if not stirred often.  Pour finished mixture in hot jars and seal.  We prefer to use pint jars; however, any kind will do.  I set my filled hot jars close together and wrap two or three dishtowels around them — this helps with the sealing.  When cool, store jars in a cool place.

 

Country cookin’ and country eatin’ makes for some of the very best of county living.

Note:  Today 7-30-2013 we’ve made this and what a way to celebrate my birthday.  I’ve told John this is the last time we’ll make it because of cost.  We grew everything except the onions — would you believe we spent $10.05 just for onions?  This is to say nothing of the pickling spice, vinegar and sugar!!  As I’ve mentioned in my articles before — we enjoy expensive food!!