Title: Louisiana Red Bell Pepper Relish
Categories: Canning Relish Southern Vegetable
Yield: 1 Servings

4	c	Red bell pepper; chopped - (abt. 12 medium ones)
1	c	Sweet onion; chopped
3/4	c	Sugar
1	tb	Pickling salt
2	c	White vinegar (5% acidity)

Remove stem ends and seeds of peppers. Chop in a processor or with a medium blade in a food chopper. Drain. Combine with chopped onion. Cover with boiling water and allow to stand 5 minutes. Drain thoroughly.

Combine sugar, salt and vinegar in a non-reactive pan. Bring to a boil. Add the drained peppers and onions. Bring back to a boil and simmer for about 3 minutes. Taste. The vegetables must remain crisp, and the peppers should retain their bright color.

Spoon the vegetables and plenty of juice into hot, sterilized jars, leaving 1/4" head space. Cool and refrigerate.

Yield: About 3 pints. This recipe can be doubled.

Variations: For Southern hot pepper relish, add 1/2 to 1 fresh hot pepper, seeded and chopped. For golden bayou pepper relish, use all yellow bell peppers instead of red; 1/2 to 1 fresh hot seeded yellow pepper may be added.

Recipe from Camille Glenn in her 09/05/90 "Flavor to Taste" column in "The (Louisville, KY) Courier-Journal." Pg. C4. Posted by Cathy Harned.

From: Jr Byers Date: 13 Feb 98

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