Preparation info

  • Makes About

    9 Pints

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Our local kieffer pears are too hard to eat out of hand, but they are delicious cooked. They’re usually put into relishes such as this one, to be served alongside vegetables and meats.

Ingredients

  • 1 peck pears, peeled, seeded, and chopped
  • 5 medium to large onions, peeled and quartered
  • 6 medium

Method

Run the first 7 ingredients through a meat grinder set with the coarse disk, or a food processor, then add them to the remaining ingredients in a nonreactive pot. Boil for about an hour, then pour into sterilized jars and seal. Process for 20 minutes in a boiling water bath.