1 peck peeled pears (a peck equals 2 gallons, or 1/4 of a bushel)
4 green peppers
4 red peppers
4 hot peppers
5 medium onions
2 pounds sugar
5 cups vinegar
1 tablespoon salt
Process, or finely chop pears, onions and peppers. Place in a large kettle and add remaining ingredients. Add spices to taste. Boil for 40 minutes over medium heat, stirring occasionally to avoid burning. Yields 12 pints.
Carefully follow the canning directions supplied with your jars to guarantee sterile jars, well-sealed flavor, and a long shelf life.
Tips From Our Test Kitchen: For a chutney-styled relish, add a combination of dry mustard, cumin, cinnamon, cloves and allspice.
Add 1 tablespoon of each spice except the cloves.
Add only 1 teaspoon of cloves. When the relish is cooked, add 2 cups of golden raisins, if desired. This relish also is delicious with East Indian food.