Nonnie's Pepper Relish
.svg){kind=icon}
Ingredients
2 red bell peppers, seeded and stems removed
2 yellow bell peppers, seeded and stems removed
¾ cup white wine vinegar
1 tsp sea salt
⅓ cup honey
2 bay leaves
10-15 peppercorns
1 medium onion, peeled and chopped fine
boiled hot water for softening peppers
2 red bell peppers, seeded and stems removed
2 yellow bell peppers, seeded and stems removed
180 ml white wine vinegar
1 tsp (5 ml) sea salt
80 ml (113 grams) honey
2 bay leaves
10-15 peppercorns
1 medium onion, peeled and chopped fine
boiled hot water for softening peppers
.svg)
Instructions
- Chop the bell peppers fine.
- In a stovetop pan, pour boiling water over peppers (enough to cover them) and let stand for 5 minutes.
- Drain, pour more boiling water over peppers, and let stand for another 10 minutes.
- Drain water from bell peppers. Set aside.
- In a separate pan, combine vinegar, sea salt, honey, bay leaves, and peppercorns.
- Bring to a boil, and cook for 5 minutes.
- Add the bell peppers and onions to the pan containing the vinegar, salt, and honey.
- Bring to a boil, then reduce to a simmer, and cook for 10-15 minutes.
- Pour into and seal in sterilized glass jars.
- Once cooled, store in refrigerator for 2-3 weeks.
Nutritional Info
Storage
Once cooled, store in refrigerator for 2-3 weeks.
Notes
I inherited this recipe from my Nonnie, who at 97, was 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 For information and step-by-step directions on jar/lid sterilization please visit https://www.ballmasonjars.com/canning-and-preserving-101.html.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments