Yes, this recipe is part of Amish365Plus. Â Don't worry, not all recipes will be. Â Most will continue to be free. Â 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? Â Click here to find out) Â And, wow, what an AMAZING recipe this is. Â Rachel and I ate almost half a jar right away. Â It has a mildly hot taste that is immediately tempered by a sweet flavor. Â I put it on crackers, but Wilma told me it is great on eggs or as a topping on any kind of meat. Â Wilma Hershberger is an Amish woman in Knox County, Ohio who spends her days canning all sorts of goodies. Â I'll post more about her in the coming days. Â But the recipe for her hot pepper relish is below. Â Yum!
By the way, I did ask Wilma if you had to use "Hungarian White" peppers, which is what she uses in the recipe. Â 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
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