Philadelphia Pepper Relish Best Recipes

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PENNSYLVANIA DUTCH PEPPER RELISH

Oct 17, 2009



Pennsylvania Dutch Pepper Relish image

The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Onions

Time 8h20m

Yield 3 pints

Number Of Ingredients 7

Ingredients:

  • 16 red bell peppers, seeded and chopped fine
  • 16 green bell peppers, seeded and chopped fine
  • 10 small onions, peeled and chopped fine
  • water, boiling
  • 1 quart vinegar
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons salt

Steps:

  • Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
  • Drain off the water and again cover with boiling water; let stand ten minutes.
  • Pour into a muslin bag and drain overnight.
  • Add vinegar, sugar and salt; boil for 20 minutes.
  • While hot, pour into sterilized jars and seal.

Nutrition Facts : Calories 834.1, Fat 3.2, SaturatedFat 0.8, Sodium 1983, Carbohydrate 191.4, Fiber 26.8, Sugar 151.9, Protein 13.9

PHILADELPHIA PEPPER RELISH

Oct 27, 2007



Philadelphia Pepper Relish image

A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Peppers

Time 30m

Yield 1 1/2 quarts

Number Of Ingredients 8

Ingredients:

  • 1 cup green bell pepper, seeded and minced
  • 1/2 cup red bell pepper, seeded and minced
  • 3 cups cabbage, minced
  • 1 cup celery, minced
  • 2 tablespoons salt
  • 2 tablespoons mustard seeds
  • 2 tablespoons brown sugar
  • 1 1/2 cups vinegar

Steps:

  • Combine the minced vegetables and salt; let stand overnight.
  • Rinse and drain thoroughly.
  • Add mustard seed and brown sugar to the vinegar; heat to boiling.
  • Pour over drained vegetables in a crock.
  • Cool and store in the refrigerator.
  • Serve within 3 days.

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