Michigan State University Extension
Preserving Food Safely - 01600106
10/13/97

### PICKLED PEPPER-ONION RELISH

    6
    cups finely chopped onions

    3
    cups finely chopped sweet red peppers

    3
    cups finely chopped green peppers

    1-1/2
    cups sugar

    6
    cups vinegar (5% acidity)

    (preferably white distilled)

    2
    tablespoons 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  reduced by one-half (about  30  minutes).   Fill

    hot
     sterile jars  (see  sterilization  directions following

    processing
     times)  with  hot   relish,   leaving   1/2-inch

    headspace,
    and seal  tightly.  Store in refrigerator and use

    within
     one  month.    CAUTION:   IF   EXTENDED  STORAGE  IS

    DESIRED,
     THIS PRODUCT MUST BE PROCESSED as follows:

            RECOMMENDED PROCESS TIMES FOR PICKLED PEPPER-ONION

                  RELISH IN A  BOILING-WATER CANNER

                         Process Time at Altitudes of

    Style

    of
          Jar        0-            1001-          6001-

    Pack
        Size       1000 ft.      6000 ft.       8000 ft.

    Hot
      Half-pints    5 min.        10 min.        15 min.

    Hot
           Pints    5             10             15

     To sterilize  empty jars, place  them right side up on the

    rack
     in a  boiling-water canner.  Fill the  canner and jars

    with
    hot (not boiling) water to 1 inch above the tops of the

    jars.
     Boil 10  minutes  at  altitudes  of  less  than 1,000

    feet.
     At higher  elevations,  boil 1  additional minute for

    each
    additional  1,000 feet elevation.  Remove and drain hot

    sterilized
    jars one at a time as filled.

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