Title: Pepper Relish
Categories: Penn Preserve Relish
Yield: 1 Servings

16		Bell pepper, red
16		Bell pepper, green
10		Small onions
1	qt	Vinegar
1 1/2	c	Sugar
2 1/2	ts	Salt

DIRECTIONS ------------------------------------------------------------ Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Converted by MMCONV vers. 1.20

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