12 red peppers, grind

1 T. salt

Put peppers in a large glass bowl and mix in salt. Let stand overnight.

In the morning, drain peppers and add:

3 c. sugar

1 c. apple cider vinegar (or 1/2 vinegar & 1/2 water)

Cook for one hour stirring so it doesn’t burn. Put into glass jars. Put parafine on top of each jar to insure freshness. Or, I used the ‘hot bath’ method and can them. I get about 8 small jars. We pour it over a package of cream cheese and serve with crackers.

This recipe came from Grandpa. He got it from Edna Depu.

Tags: red pepper, relish