Recipe: Pickled Pepper-Onion Relish (re: pepper spread)

You can certainly use hot peppers instead of bell peppers in this recipe. Perhaps it is similar to what you need.

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

Yield: 9 half-pints

Procedure: 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. For more information on sterilizing jars see "Sterilizing Empty Jars".

Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed.

Process pints or half pints 5 min. if using boiled, sterilized jars. If you want to skip that, you can use clean, warm jars and process 10 min.