Pepper Relish

Name: Pepper Relish
Ingredients: 12 Green peppers (sweet); 12 Red peppers; 12 Medium white onions; 2 Red hot peppers (optional); 1 1/2 gallons boiling water; 1/4 cup salt; 1 Tbsp. celery seed; 1 Tbsp. mustard seed; 2 Cups sugar; 2 Cups vinegar (Heinze)

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

6608Calories

112 gProtein

1466 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories6608 kcal

Protein112 g

Carbohydrates1466 g

Fiber88 g

Sugars512 g

Total Fat38 g

Saturated Fat4.7 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat12 g

Cholesterol0 mg

Sodium40950 mg

Potassium4666 mg

Calcium4239 mg

Iron389 mg

Magnesium609 mg

Phosphorus1517 mg

Zinc9 mg

Copper1.2 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C258 mg

Vitamin A0.4 mcg

Vitamin E1.2 mg

Vitamin K0.6 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)8.3 mg

Riboflavin (B2)8 mg

Niacin (B3)97 mg

Folate1637 mcg

Choline163 mg

Caffeine0 mg

Water6874 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 1. The excerpt below is the record exactly as published.

PEPPER RELISH Dorothy Lenzen 12 Green peppers (sweet) 12 Red peppers 12 Medium white onions 2 Red hot peppers (optional) Grind peppers and onions in food chopper~-Pour 11/2 gallons boiling water# mixed with 1/4 cup salt over ground pepper mixture » Let stand 10 minutes and drain well* Mix 1 Tbsp0 celery seed 1 Tbsp0 mustard seed 2 Cups sugar 2 Cups vinegar (Heinze)

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