Recipe Mrs. Swink's Pepper Relish Amish Canning Recipes

Clean and trim the vegetables. Put through a food grinder on a coarse setting. Put into a 5-quart kettle and cover with boiling water, mixing well. Let stand 5 minutes; drain thoroughly. Return to the kettle. Add the 2 cups water and the vinegar. Bring to a boil and immediately remove from heat. Let stand 10 minutes, then drain thoroughly. Return vegetables to the kettle again. Now add the remaining ingredients. Bring to a hard boil for 3 minutes. Pour into hot sterilized jars and seal.

Makes 7 pints

12 large green peppers
12 large red peppers
16 medium onions
2 c. water
6 c. vinegar
3 c. sugar
3 T. coarse (kosher) salt
3 T. mustard seed

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