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Ingredients
- 4 c. finely-minced sweet green peppers (abt 4 medium)
- 1 c. finely-minced banana peppers (abt 6 large)
- 3 c. minced green cooking apples (abt 3 large)
- 2 c. minced cabbage (1/2 small head)
- 2 Tbsp. salt
- 3 c. cider vinegar, 5% acidity
- 3 c. sugar
- 1 tsp mustard seed
- 1 x warm red pepper (optional)
Directions
- Note: When cutting or possibly seeding warm peppers, wear rubber gloves to prevent hands from being burned.
- Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps.
- Combine sweet and banana peppers, apples, cabbage and salt. Let stand 2 hrs. Drain well. Combine vinegar, sugar and mustard seed in a large saucepot. Cut two small slits in warm red pepper and add in to vinegar mix, if you like. Bring to a boil; reduce heat. Add in liquid removed pepper mix and simmer about 10 min. Remove warm red pepper.
- Pack warm relish into warm jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight. Process 10 min in a boiling-water canner.
- This recipe yields about 7 half-pints.
- Yield: 7 half-pints
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