Chop the peppers and onions, then put in a food processor or food chopper with a medium blade.
Pour chopped peppers and onions into a heavy-bottomed, 8-10 quart stainless steel or unchipped enamel pan.
Mix in the vinegar, sugar, salt and mustard seed.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium-low and let it boil gently, uncovered.
Stir often to prevent sticking.
Cook about 50 minutes, until relish is thickened but still juicy.
Unprocessed: Ladle into pint jars or refrigerator containers, leaving a half-inch head space. Apply lids, let cool, then refrigerate. Refrigerator life: 1 month.
Processed: Ladle hot relish into clean, hot pint jars, leaving a half-inch headspace.
Run a narrow nonmetallic spatula between relish and jar sides to release air bubbles.
Wipe rims and threads clean. Top with hot lids, then firmly screw on bands.
Process in boiling water canner for 15 minutes. Shelf life: up to 1 year.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Pint (199g)|
|Recipe Makes: 7 Pints|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 23922mg||825 %|
|Potassium 13.8mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 29
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