Mom Barbaras Pepper Relish Recipes

Steps:

• Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
• Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
• Reduce heat and add vegetables, simmering 10 minutes.
• Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner.

Steps:

• Put peppers and onions through food chopper, or chop in water in blender and drain.
• Place in 6 quart kettle.
• Add salt; cover with boiling water.
• Let stand 10 minutes.
• Drain and discard liquid.
• Add vinegar and sugar to vegs.
• Bring to boil, simmer 20 minutes.
• Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
• Wipe jar rim, adjust lids.
• Process in boiling water bath 15 minutes.
• Start to count processing time when water in canner returns to boiling.
• Remove jars.

Steps:

• Using a food processor grind the cabbage, onions, green pepper and cherry peppers.
• Put in large bowl and add the rest of the ingredients.
• When adding the vinegar to bond together--you may need a little more.
• All the hot ingredients may be increased or decreased according to your taste.
• You may taste as you go along.
• Pack in sterile jars and keep refrigerated.

Steps:

• Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels., In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened., Carefully ladle hot mixture into 8 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Steps:

• For red-pepper relish: Char peppers over flame or barbecue grill until blackened on all sides. Enclose in paper bag for 10 minutes. Peel and seed peppers and chop coarsely. Transfer peppers to bowl.
• Mix in remaining ingredients for relish, seasoning to taste with salt and pepper.
• Let stand at least one hour (can be prepared 1 day aheadand refrigerated).
• For pork: Combine rosemary, oil, garlic, orange peel, salt and pepper in a food processor; blend until thick and almost smooth (or blend in a mortar and pestle). Spread rosemary puree evenly over pork. Let stand while preparing barbecue fire. (Pork also can be prepared 1 day ahead, covered and chilled. Bring to room temperature before continuing.).
• Prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.
• Place pork bone side down on grate away from heat. Cover with lid, positioning open top vent of lid directly over pork. Grill pork 1 hour, then turn it with tongs. Cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.
• Transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing.
• Serve with pepper relish.

Steps:

• Wash and cut vegetables in large chunks. Old method uses a hand grinder, but I do it now in my KA food processor. Grind all ingredients and place in a large stainless steel kettle. Add 1/2 cup table salt; cover and let stand overnight. Then, rinse well in strainer/colander. Return to kettle.
• Combine all syrup ingredients in glass or stainless steel bowl, then add to rinsed vegetables in kettle. Heat to almost boiling, then let simmer 3 minutes.
• Wash pint jars in hot, soapy water to sterilize. Boil lids & rings in hot water. Put relish into hot sterile jars, leave about 1" headspace and wipe rims well. Place lids and rings on, making sure they are tightly sealed. Set on rack or towels, let cool. As they seal, you will hear lids popping. Store in cool place.
• We always at least double this recipe, sometimes triple it if all vegetables are available. Can also put in quart jars, if desired.