Nonnie's Pepper Relish - scdrecipe.com

NONNIE'S PEPPER RELISH

I inherited this recipe from my Nonnie, who at 97, is still preparing jars of these to distribute to friends and family. The sweetness of the peppers and honey creates a lovely addition to any meal. - Raman

Ingredients

2 red bell peppers, seeded and stems removed
2 yellow bell peppers, seeded and stems removed
¾ cup (180 mL) white wine vinegar
1 teaspoon sea salt
N cup (113 g) honey
2 bay leaves
10-15 peppercorns
1 medium onion, peeled and chopped fine
boiled hot water for softening peppers

Instructions

1. Chop the bell peppers fine
2. In a stovetop pan, pour boiling water over peppers (enough to cover them) and let stand for 5 minutes
3. Drain, pour more boiling water over peppers and let stand for another 10 minutes
4. Drain water from bell peppers
5. Set aside
6. In a separate pan, combine vinegar, sea salt, honey, bay leaves, and peppercorns
7. Bring to a boil, and cook for 5 minutes
8. Add the bell peppers and onions to the pan containing the vinegar, salt, and honey
9. Bring to a boil, then reduce to a simmer, and cook for 10-15 minutes
10. Pour into and seal in sterilized glass jars
11. (For information and step-by-step directions on jar/lid sterilization please visit http://www
12. freshpreserving
13. com/tools/waterbath-canning)
14. Once cooled, store in refrigerator for 2-3 weeks