Red pepper relish
As soon as peppers become plentiful, Mum starts making this favourite relish. It’s an absolute treat to have with cold meats and cheese.
- 1 hr cooking
- 2 hrs marinating
- Makes 4
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Ingredients
Red pepper relish
- 1 kilogram red peppers, de-seeded and diced
- 3 tablespoon salt
- 2 medium onions, finely diced
- 2 cup sugar
- 1 cup cider vinegar
Method
Red pepper relish
- 1Place the peppers in a colander and sprinkle salt over them. Leave for at least 2 hours or overnight. Rinse and drain.
- 2Place in a large saucepan with the remaining ingredients and bring to a boil, then turn the heat down and simmer for 45- 60 minutes until thick and syrupy.
- 3Spoon into sterilised jars and screw on lids when cooled.
Notes
Don’t fill the jars to the very top as the vinegar can react and rust the lids.