Recipe: Ethel Oakley's Apple Relish (refrigerator)

ETHEL OAKLEY'S APPLE RELISH

"My friend Ethel, whom I met ballroom dancing, is still dancing and making relish as she nears her 92nd birthday. She used to give me a half-pint on my birthday until I begged the recipe and now can indulge myself and my friends year-round. I love it best on roast pork sandwiches or with fried chicken." - Ruth Dondanville of Brentwood, Tenn.

1 quart (4 cups) peeled and diced (1/2 to 3/4 inch) apples
1 pint (2 cups) diced onion
1 pint (2 cups) diced red and green bell peppers
2 cups granulated sugar, divided use
2 cups apple cider vinegar, divided use
Dash of salt (optional)

Place apples, onion and peppers in a nonreactive pan (glass or stainless steel). Add alternately 1 cup sugar, then 1 cup vinegar until the ingredients are barely covered. Add salt, if desired. Simmer until apples are just tender. Onions will remain crunchy.

Place in jars and let cool before putting on caps. Store in jars in the refrigerator.

RECIPE NOTES:
Some ingredients were flexible in the recipe from Ruth Dondanville, so we tested measured amounts of sugar, cider vinegar and apples. Store the jars in the refrigerator or give some to friends and tell them to do the same.

Makes 8 half-pint jars
Source: Ruth Dondanville of Brentwood, Tenn. to The Atlanta Journal Constitution , January 25, 2001