A dear friend who has since passed on taught me this recipe. Being almost always a city girl, my few memories of canning, pickling and making relishes were from my beloved late Mamaw. Mrs Daniels took me under her wing and taught me so much. Here's to you Louise, you made the best dang pepper relish ever!!
Wash, remove tops, remove pithy innards and seeds and rewash bell peppers.
Slice into rings and put into food processor and chop until peppers are in small pieces about the size of a half of a green pea or smaller.
Peel, slice and dice onions to same size.
Transfer all to stock pot. Add vinegar, sugar and salt. Stir thoroughly.
Taste. Decide if you want sweeter or tarter relish and adjust.
Bring to a boil then cut down to low boil, stirring frequently to avoid sticking to bottom of pan or sugar burning. Cook about 2 hours until peppers and onions are thick.
Pour into sterilized jars and place rings on top. Screw rings on lightly.
Some like to do a water boil but I never do, the vinegar and sugar 'pickle' this, however, if you feel more comfortable by all means do a hot water bath for 10 - 15 miuntes of a hard boil.
When jars are cool, tighten lids, checking first to make sure lids are secure and do not pop when depressed in the middle.
Be sure to put up out of sight or be prepared to make more batches. This is a beautiful relish and so delicious that once word gets out, it disappears from your shelves!!