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Bell Pepper Relish


  • 5 red bell peppers, chopped small
  • 3 green bell peppers, chopped small
  • 2 yellow bell peppers, chopped small
  • 2 1/2 onions, chopped small
  • 1 1/2 cups of sugar
  • 2 1/4 cups of cider vinegar
  • 1 1/2 tbsp of sea salt


  1. Place the peppers in a bowl and cover them with boiling water.
  2. Let them stand for 10 minutes.
  3. Drain and repeat the process.
  4. Drain the vegetables and leave them in the sieve for 2 hours.
  5. Bring the remaining ingredients to a light simmer.
  6. Stir them until the sugar dissolves and bring to a boil.
  7. Add the peppers and onions.
  8. Simmer for 17 minutes.
  9. Add the vegetables and syrup into canning jars.
  10. Steep the jars in 200-degree water for 15 minutes to seal them.




Hot Pepper Relish


  • 25-30 hot peppers, chopped
  • 3 cloves of garlic, chopped
  • 2 cups of cider vinegar
  • 1 cup of sugar
  • 4 tbsp of salt
  • olive oil


  1. Mix all the ingredients together in a large bowl.
  2. Cover the mix with wax paper and place a heavy object on top to press the peppers.
  3. Let stand for 1 day.
  4. Add the pressed mixture to small jars and fill with olive oil.

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