 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
For the Fleers, this relish serves as everything from a sandwich spread to a topping for fresh peas and succotash. John uses his grandmother's grinder, but you can chop the peppers and onions as directed. Ingredients:
3/4 cup sugar |
1/2 cup cider vinegar |
1/2 cup malt vinegar |
1 teaspoon mustard seed |
1 teaspoon celery seed |
3/4 teaspoon salt |
1/8 teaspoon turmeric |
3 medium-size red bell peppers, seeded and diced |
3 medium-size green bell peppers, seeded and diced |
2 medium-size vidalia onions, diced |
Directions:
1. Combine first 7 ingredients in a saucepan, and bring to a boil over medium-high heat. Stir in peppers and onions; reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Cover and chill up to 2 weeks.
|
|