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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 1925g Recipe makes 3 pints) |
||
| Calories 834 | ||
| Calories from Fat 28 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1982mg | 82% | |
| Potassium 2794mg | 79% | |
| Total Carbohydrate 191.4g | 63% | |
| Dietary Fiber 26.7g | 106% | |
| Sugars 151.9g | ||
| Protein 13.9g | 27% | |
Pennsylvania Dutch Pepper Relish
By: Molly53
The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
3 pints
Ingredients
- 16 red bell peppers, seeded and chopped fine
- 16 green bell peppers, seeded and chopped fine
- 10 small onions, peeled and chopped fine
- water, boiling
- 1 quart vinegar
- 1 1/2 cups sugar
- 2 1/2 teaspoons salt
Directions
1
Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.2
Drain off the water and again cover with boiling water; let stand ten minutes.3
Pour into a muslin bag and drain overnight.4
Add vinegar, sugar and salt; boil for 20 minutes.5
While hot, pour into sterilized jars and seal.
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