2 medium red peppers
2 c. chopped onions
2 c. white vinegar
3 c. sugar
4 tsp. salt
1 lemon, sliced
4 tsp. whole allspice
1/2 tsp. ground ginger
Remove stems and seeds from peppers. Cover peppers with boiling water; let stand 5 minutes; drain. Repeat; drain well. Then put them through coarse blade of food chopper. Should measure about 4 c.
Combine all ingredients (tie spices in a cloth bag). Boil 30 minutes. Let stand overnight. Bring to boil; simmer 10 minutes. Pour at once into hot pint jars; adjust lids. Process in boiling water bath (212 degrees) 10 minutes. Remove jars and complete seals unless closures are self-sealing type.
Makes about 3 pints
Lemon gives this relish of ripe, sweet peppers a fruity taste.
Jkath, depending on your energy level, you could can it that evening. Or put it in a cool place (like on the floor, close to an air conditioning vent) so it doesn't continue to cook, and wait until the next morning. It isn't going to spoil with all that vinegar and sugar.
__________________ We get by with a little help from our friends