Pennsylvania Dutch Pepper Relish Recipes

PENNSYLVANIA DUTCH PEPPER RELISH

Steps:

• Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
• Drain off the water and again cover with boiling water; let stand ten minutes.
• Pour into a muslin bag and drain overnight.
• Add vinegar, sugar and salt; boil for 20 minutes.
• While hot, pour into sterilized jars and seal.

CHOW CHOW (PENNSYLVANIA DUTCH RELISH)

Steps:

• 1. Combine the cauliflower, carrots, green beans, yellow beans, kidney beans, corn, onion and bell pepper in a large heat-proof bowl; set aside.
• 2. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, turmeric and salt to a boil, stirring occasionally. Pour the boiling liquid over the vegetables, and use a large spoon to mix gently until well blended. Set the bowl aside to let vegetables cool.
• 3. Once vegetables are cooled, cover the bowl and keep in refrigerator until ready to serve. Serve spoonfuls as a cooled (or room temperature) relish to accompany nearly any meat or poultry main dish (it's particularly great spooned over slices of roast pork).

PHILADELPHIA PEPPER RELISH

Steps:

• Combine the minced vegetables and salt; let stand overnight.
• Rinse and drain thoroughly.
• Add mustard seed and brown sugar to the vinegar; heat to boiling.
• Pour over drained vegetables in a crock.
• Cool and store in the refrigerator.
• Serve within 3 days.