Today I decided to make a recipe that also uses our producing like crazy assortment of hot peppers. I thank God for our Cuisinart food processor that makes easier work of all the chopping that needs to be done this time of year.
FireFly's Sweet Fire Pickle Relish
8 cups finely chopped cucumbers
(since these were huge, I seeded them before chopping)
4 cups finely chopped onions
1 cup finely chopped sweet pepper
(I used sweet bananas which are somewhat hot this year)
2 cups finely chopped hot peppers
(I used a mix of portugal, hot banana, big chili and jalepeno)
1/2 cup salt
7 cups sugar
4 cups vinegar
2 tablespoons celery seed
2 tablespoons mustard seed
Combine the vegatables in a large bowl, sprinkle with salt and cover with cold water. Let sit for 2 hours. Drain well, pressing out extra liquid. This is what the mixture looked like after draining, I like the flecks of red, orange and dark green from the hot peppers.
In a large pot, mix sugar, vinegar and the celery and mustard seeds. Bring to a boil. Add the drained vegetables and simmer for 10 minutes.
Pack into hot sterilized jars, leaving 1/4 inch headspace. Put on fresh lids and screw rings on. Process 10 minutes in boiling water. This made 9 pint jars.