Aunt Caroline's Dixieland Recipes/Pickles, Relishes/Bell Pepper Relish

by Emma McKinney

BELL PEPPER RELISH

Twelve green peppers;
Twelve red peppers,
Six medium sized onions,
One quart of vinegar,
One and one-half cupsful of sugar,
Two tablespoonsful of salt.

Cut the peppers and onions into small pieces, sprinkle with salt and cover with boiling water. Let stand until cool, then drain, place in a kettle, and add the vinegar, and sugar. Cook for twenty minutes. Put into jars, seal and set away until needed. Serve with cold meats.