Sunday, July 5, 2015

Summer Recipes Sweet Pepper Relish

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Summer is my favorite time of year - sunshine, water, fishing, swimming, boating, and blessed warm temperatures. But one more aspect makes summer best of all - FRESH VEGETABLES straight from the garden.

Long ago, in a galaxy far, far away, I used to truck farm - we owned 30 acres and we planted (mostly on hands and knees) half of it with vegetables that we sold at local farmers markets or we preserved for our own use. Today, I'm sharing one of the recipes that became a favorite during that time. The jars were so pretty, I usually kept some of them out for display, at least as long as I could keep the stuff around.

Sweet Pepper Relish
by Tracy Ruckman

2 dozen bell peppers - use red, green, and yellow for a bright relish

3 large onions
4 cups vinegar (5%)
2 cups sugar
3 tablespoons canning salt

Wash and drain the vegetables. Chop in small chunks or fine, depending on your preference for texture, using food processor if possible. Cover the vegetables with boiling water and let sit for 10 minutes. Drain, then cover again with boiling water. Bring mixture to a boil, then remove from heat and let sit for another 10 minutes.

Drain well. Use a kitchen towel to press all water out of vegetables through colander. Just don’t crush them.

Place the veggies back in the pot and add the vinegar, sugar, and salt. Cook over medium heat for 15 minutes.

Pack into sterilized jars, seal and process in boiling water back for five minutes.

This recipe makes approximately 6-8 pint jars.


Tracy Ruckman owns two traditional publishing companies (Write Integrity Press and Pix-N-Pens), one subsidy press (TMP Books), and a digital magazine (Imaginate). She is also a full-time student seeking her MFA in Screenwriting. In her spare time, she loves to eat, sleep, and bathe. She's proud mom to two grown sons and makes her home with the real-life Prince Charming in metro Atlanta.

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