The Sweet Onion Source
Walla Walla Sweet Pepper Relish

bullet049 cups diced Walla Walla or other sweet onions, 1-inch dice (5 or 6 onions)
bullet044 cups finely chopped sweet red peppers (about 4 peppers)
bullet044 cups finely chopped sweet green peppers (about 4 peppers)
bullet042 tablespoon finely chopped jalapeño chilies (about 6 seeded chilies)
bullet044 cups distilled white vinegar (5 percent)
bullet041 cup granulated sugar
bullet044 teaspoons mustard seeds
bullet041 teaspoon turmeric
bullet041 teaspoon mace
bullet041 teaspoon powdered ginger
bullet042 teaspoons salt

Wash 5 pint canning jars; keep hot. Prepare the two-piece lids as manufacturer directs.

Combine all of the ingredients in a large non-aluminum pot. Bring to a boil and simmer, uncovered, for 40 minutes, stirring occasionally. Pack the hot mixture into 1 hot jar at a time. Wipe rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes. Yields 5 pints.

Note: To finely chop jalapeños quickly, drop the seeded and deveined chilies into a food processor with the motor running; scrape the minced chile from the sides with a rubber spatula.

©Oso Sweet Onions