Pepper Relish
From Old-time recipes, 1947
Presented as published in 1947. 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
2411Calories
21 gProtein
581 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2411 kcal
Protein21 g
Carbohydrates581 g
Fiber33 g
Sugars478 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21084 mg
Potassium3033 mg
Calcium471 mg
Iron4.9 mg
Magnesium206 mg
Phosphorus589 mg
Zinc3.6 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C389 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate427 mcg
Choline110 mg
Caffeine0 mg
Water2222 g
As published
This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 3. The excerpt below is the record exactly as published.
6 tablespoons salt 6 onions 1 bunch celery 6 green peppers 6 cups vinegar 6 apples 10 cups brown sugar 6 cucumbers 1 tablespoon pickling spices 1 tablespoon tumeric | Grind coarsely in the food chopper all except the celery. Add salt, and put in a sack and let drip all night. Feed chop- per with alternate vegetables. Add chopped celery next morn- ing. Mix vinegar, sugar, pickling spices and tumeric. Mix 9 vinegar with vegetables after draining the next morning. Pack in sterile jars and seal. Keep in cool place. This makes about 5 quarts. PEPPER RELISH 12 red peppers 2 cups vinegar 12 green peppers 2 cups sugar 12 onions
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