Braden Family Cookbook

Chuck Braden

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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.



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.

PEPPER RELISH #4                            Laura Pitts

 don't know found it in one of my cookbooks written out

 2 c. green pepper
2 c. red pepper
2 c. onions
2 c. celery or yellow pepper
(My addition‑ 1 hot pepper)
2 1/4 teaspoon salt
1 1/3 c. sugar
2 1/3 c. vinegar

chop ingredients fine and cover with boiling water. Simmer 10 minutes.  Drain off all water. Add salt, sugar, & vinegar; boil 15 min and seal  while hot.


DATIL PEPPER RELISH                           Laura Pitts 

Dot Love, Clay County Extension Homemakers Drs. Inlet Club 

1 pt. datil peppers blended
1 gal catsup
½ lb margarine
1 Tbsp. salt
1 Tbsp. Worcestershire Sauce
2 Tbsp. Dry Mustard
2 c. sugar

Mix peppers and vinegar in a blender, seed and all (grind cycle). Add all other ingredients; mix well. Heat to boiling. DO NOT BOIL.  Put in jars and seal. 

GRANDMA'S PEPPER HASH                     Laura Pitts 

 Dinner on the Diner    Junior League of Chattanooga,1983

 12 green peppers, chopped
6 red bell peppers chopped
7 medium onions, chopped
(My addition,  1 hot pepper)
2 c. cider vinegar
1 tsp. salt
1 tsp. pepper
2 c. brown sugar
Boil peppers and onions in water to cover for 10 min; drain well. 
Return to pot and add remaining ingredients Boil for five minutes. 
Ladle into hot sterilized jars and seal. yield; 4-5 pints.