Yes, this recipe is part of Amish365Plus. Don't worry, not all recipes will be. Most will continue to be free. But recipes like this that require me to personally travel to obtain, I have to be able to recoup that cost somehow, some way, which is why this particular recipe is part of the Plus package (what is Amish365 Plus? Click here to find out) And, wow, what an AMAZING recipe this is. Rachel and I ate almost half a jar right away. It has a mildly hot taste that is immediately tempered by a sweet flavor. I put it on crackers, but Wilma told me it is great on eggs or as a topping on any kind of meat. Wilma Hershberger is an Amish woman in Knox County, Ohio who spends her days canning all sorts of goodies. I'll post more about her in the coming days. But the recipe for her hot pepper relish is below. Yum!
By the way, I did ask Wilma if you had to use "Hungarian White" peppers, which is what she uses in the recipe. She did say you can experiment and try others according to your preference, she just finds the Hungarian whites to work best.
- 6 large hot peppers (Hungarian white)
- 4 large onions
- 4 large green peppers
- 2 red peppers
- 5 cups sugar
- 2 cups vinegar
- 1 tablespoon whole celery seed
- 1 tablespoon whole yellow mustard seed
- 1 /2 teaspoon tumeric
- Grind all of the vegetables together and refrigerate overnight.
- Then put all of the vegetable mixture into a large pot and add the sugar, vinegar, celery seed, mustard, seed and tumeric.
- Cook slowly until thick and most of the liquid has boiled away, approximately 35 - 45 minutes on low to medium heat.
- Put into sterilized jars and seal