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Pepper Relish


      8 green bell peppers
      8 sweet red bell peppers
      4 white onions
      2 cups cider vinegar
      1 1/2 cups sugar
      2 tablespoons salt


    Wash peppers well. Remove white ribs and seeds and cut into 1" squares. Peel and  quarter onions. Lock bowl in position. Insert steel blade. Process to chop peppers and  onions medium-fine. Remove to a large kettle as chopped. When all chopping is done there  should be 13 c. Cover mixture with boiling water and let stand 10 minutes. Drain. Mix  vinegar, sugar, and salt. Add pepper mixture. Bring to a boil and simmer 5 minutes  stirring constantly. Pack into hot jars, leaving 1/2"space at top. Wipe rims. Seal.  Process 5 minutes in a boiling water bath. Yield: About 5 pints.


    Pepper Relish II (96 Servings)

      12 large red or green peppers
      1 tablespoon salt
      6 large tomatoes, peeled, chopped
      2 large onions, chopped
      1 1/2 cups sugar
      1 cup cider vinegar
      2 tablespoons mixed pickling spices



    Halve, seed and chop peppers. Layer with salt in a glass bowl. Allow to stand at room  temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid.  Combine drained peppers, tomatoes and onions in a large kettle; stir in sugar and vinegar.  Tie mixed pickling spices in a cheesecloth and crack with hammer. Add to kettle. Bring to  boil, stirring often. Lower heat; simmer, stirring frequently, for 30 minutes. Remove  spice bag. Ladle into hot, sterilized jars; seal, following manufacturer's directions.  Label and date.
    Serving size is 2 tablespoons.

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