We have made this relish many times and it is great on hot dogs, Brats and even added to warm potato salad.
serves6 half pints
prep time1 Hr
cook time25 Min
green bell pepper, seeded and chopped
red hot pepper flakes or 1/4 t. cayenne pepper
apple cider vinegar
How To Make
prepare half pint sized canning jars and lids as directed in canning books.
Put vegetables into a non metallic bowl and sprinkle with the canning salt. Let stand over night.
Next day, rinse in cold water and drain well.
Bring vinegar to a boil. Add spices and sugar. Add vegetables and stir well to combine.
Using a slotted spoon, fill canning jars with vegetables. cover with hot vinegar mixture and leave 1/4 inch head space..remove bubbles.
secure lids and process for 5 minutes in a hot water bath.
cool on a kitchen towl or rack for 24 hours and check for seal.
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