It's ideal time to make relish


October 11, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Betty Cook of Finksburg was looking for a recipe for an old-time pepper relish similar to the one her mother used to make this time of year. It had red and green peppers, onions, sugar and vinegar.

Edna Bingham of Rapid City, S.D., sent in a recipe for a pepper-onion relish that she found in her local paper in the 1950s. She and her husband had put in a large vegetable garden and found that this recipe was a good way to use up the onions and peppers that they were growing.

This is the ideal time of year to make this relish. I don't have a vegetable garden, but I found all the ingredients to be plentiful and inexpensive at my local farmers' markets. To save time, I used a food processor to chop the vegetables. Be careful not to overprocess and end up with mush.

The delicious relish makes a nice and somewhat different accompaniment for hamburgers or any other meats.

Pepper-Onion Relish

Makes 4 pints

4 cups finely chopped onions

2 cups finely chopped green pepper

2 cups finely chopped (sweet) red pepper

3 cups vinegar

1 cup sugar

4 teaspoons salt

Combine all ingredients and bring slowly to a boil. Cook until slightly thickened, 20 to 30 minutes. Pour into hot jars and seal.

Per tablespoon: 10 calories, trace protein, trace fat, 0 grams saturated fat, 2 grams carbohydrate, trace fiber, 0 milligrams cholesterol, 73 milligrams sodium


Barbara Kempisty of Baltimore is looking for a recipe for biscuits made completely in a microwave oven.

Mary McDonald of Hermitage, Pa., is looking for a recipe for a cream-cheese poundcake made with butter, cream cheese, eggs, flour and baking powder.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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