Bell Pepper Recipes

Jessica's Sweet Pepper Relish

Makes 7 pints

13 cups of diced multicolored peppers

6 cups of diced onions

3 cups cider vinegar

2 1/2 cups sugar

1 Tablespoon salt

2 teaspoons mustard seed

1 teaspoon celery seed

In a large pot, combine all ingredients.

Bring to a boil, cover, and simmer for 20 minutes.

Pour hot mixture into hot, sterilized canning jars, leaving 1/4 inch space.

Adjust lids. Process for 15 minutes in a boiling water bath.

Recipe from Happy Quail Farms

Compliments of Joni Mayer, one of our generous customers...

**************************************

Tricolor Pickled Peppers

Makes 6 (1 pint) jars

9 lb. mixed red, yellow, and orange bell peppers quartered lengthwise, stemmed and seeded

3 1/2 cup white basalmic vinegar

1 3/4 cups water

1/4 cup canning salt

12 garlic cloves

1 teaspoon whole black peppercorns

6 (2 inches) sprigs fresh rosemary

Broil peppers in batches, skin sides up, on a broiler pan about 4 inches from heat until skinsare blistered and lightly charred, 4 to 6 minutes.

Transfer peppers to a large bowl and cover.

Let peppers steam until cool, then peel and separate by color.

Sterilize jars and lids.

Bring vinegar, water, sugar, salt, garlic and peppercorns to a boil in a 3 quart saucepan.

Reduce heat and simmer, uncovered for 10 minutes.

Fill jars with pepper quarters, alternating colors.

Tuck 2 garlic cloves (from pickling liquid) and 1 sprig of rosemary inside of each jar.

Fill jar with pickling liquid, leaving 1/4 inch headroom, run a knife between peppers and jar to eliminate air bubbles.

Process peppers for 20 minutes.

Let peppers stand in jars at least 1 week to develop flavor.

Drizzle with extra-virgin olive oil as part of an antipasto platter.

Recipe from Gourmet Magazine

Compliments of Joni Mayer, one of our generous customers...

**************************************