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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/3/2008 / Number of Servings: 6 |
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Directions: Put the onions, bell peppers, and jalape#o into a pot of boiling
water and boil for 20 minutes. Meanwhile, in a kettle bring
additional water to the boil. Pour off the water in which the onions
and pepper have been cooked. Then pour over enough boiling water to
cover the vegetables and boil again for 15 minutes. Pour off the
water again and add salt, sugar, and vinegar. Boil 10 minutes, ladle
into sterilized jars, and seal. Makes 6-8 pints
| Ingredients:
3 large Vidalia onion; chopped
12 Bell pepper, red; chopped
12 Bell pepper, green; chopped
1 Jalapeno; chopped fine
1 Tablespoon(s) Salt
1 Cup(s) Brown sugar
1 Quart(s) White vinegar |
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