PEPPER RELISH #1                                      Laura Pitts

Charleston Recipes collected by The Junior League of Charleston 1950 (the year of my glorious birth) (Laura’s, & now everyone will always know how old she is!)

12 sweet red peppers

12 green peppers

12 medium onions(Valdalias)

1 pint of vinegar

2 cups sugar

3 tablespoons salt

(My addition 1 hot pepper)

Run peppers and onions through a meat chopper. Cover with boiling water and let stand for five minutes. Drain and add vinegar,sugar, and salt. Boil for five minutes.  Put in jars and seal.

>From listening to Nanny, I think the ingredients are the same but I think she cooks hers longer.

 

PEPPER RELISH #2                          Laura Pitts 

from the Old Southern Secrets "Gems of Anti-Bellum Days"The Southern Cookbook by Lille S. Lustig, S. Claire Sondheim, & Sarah Rensel 1939 

16 sweet red peppers         

16 sweet green peppers

10 small onions

(My addition 1 hot pepper)

Chop these very fine, and place these in a bowl. Pour boiling water over them and let stand 5 minutes. Drain off the water and again cover with boiling water and let stand 10 minutes. Pour into a muslin bag and allow to drain overnight. Add one quart of sour vinegar, 1 ½ cups of sugar,21/2 teaspoons salt, and boil together for 20 minutes. While hot, pour into air-tight jars  and seal.

 

GREEN AND RED PEPPER RELISH RECIPE #3           Laura Pitts

The Good Housekeeping Cook Book  7th edition, 1944

7 ½ c. chopped, seeded sweet red peppers(18)

2 ½ c. chopped, seeded green peppers (6)

(My addition 1 hot pepper)

5 c. chopped, peeled medium onions(12)

3 tablespoons salt

*2 c. granulated sugar

2 c. cider vinegar

Combine all ingredients in kettle: bring to a boil, and cook, uncovered 2 min. Pour at once to overflowing into clean, hot preserves jars; then adjust covers and process: Set jars on a wire rack in covered, deep kettle with boiling water to cover tops of jars 1". Process 30 minutes, counting time from moment active boiling resumes.  Remove.  Immediately adjust seal according to manufactures directions.

*To save  sugar substitute  1 cup corn syrup and 1 cup granulated sugar, reducing vinegar to 1 ½ cups. 

Looking at the date of the cookbook makes one aware of the need to save a rationed item at the time.