Canning Bell Pepper Relish

Using the bell peppers I had left from the end of the harvest... red and green (you could use all the colors, red, yellow, green, orange, black) I made up a batch of Pepper Relish. DH loves this stuff in scrambled eggs. I like it on tortilla chips like you would eat salsa. It's also good as a sauce over pork and chicken or mixed with cream cheese for a dip. Good stuff!

Here's what I did...

I finely chopped 24 peppers (some people grind them up, I like the chunkiness of chopping them)

I put the chopped peppers in a large stainless steel saucepan and added 7 finely chopped onions,

2 Tbsp. pickling salt

3 cups apple cider vinegar (white vinegar would work too, I just love the flavor apple cider vinegar adds)

3 cups granulated sugar

And 2 Tbsp. mustard seeds

I mixed all the ingredients thoroughly, brought it to a boil over medium-high heat, then reduced the heat and boiled gently for about 30 minutes.

While the relish was simmering, I prepared my pint canning jars by placing them in a flat pan of boiling water set on two stove eyes. I simmered my lids in hot water, keeping everything hot until I was ready to use them.

Then I ladled the mixture into the hot sterilized jars, tightened the lids and rings on to fingertip tightness and processed the jars in a boiling water bath for 10 minutes (place jars in the canner ensuring they are completely covered with water, bring water to a boil, the boil for 10 minutes)

After processing, I removed the jars from the canner using my jar lifter, and set them on a folded dish towel on the counter to cool... and of course, to listen for the PING of each successfully sealed jar! Yummy!