Label
All
0
Clear all filters

Sweet Red Pepper Relish

Rate this recipe

Preparation info
  • Makes

    4

    half pint jars
    • Difficulty

      Easy

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A brilliant cardinal-red relish with a sweet and sour tang that briskly points up the flavor of cold meats or fowl. Alternatively, use as a jam on crackers spread with Cream Cheese. If you’d like your relish to be “hot” as well as sweet and sour, add a few drops of Pepper Sherry or Chili Vinegar at the end of cooking. Or try a pleasant variation that is a special favorite of ours: replac

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title