Recipe: Pickled Pepper Onion Relish

This is the only recipe I have found that I know to be safe and reliable. I have not tried that brand of relish to know how similar it is. You can try comparing the ingredients.

PICKLED PEPPER-ONION RELISH

6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups finely chopped green peppers
1 1/2 cups sugar
6 cups vinegar (5 percent), preferably white distilled
2 tbsp canning or pickling salt

\Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes).

Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly.

Store in refrigerator and use within one month.

Caution: If extended storage is desired, this product must be processed. Use hot, sterilized jars and process in pints or half pints only, 5 minutes. If you want to skip the boiling of the jars first, use clean jars and process 10 minutes.

Yield: 9 half-pints