- Cooking Time: 2 hours
- Servings: lots
- Preparation Time: 10 mins
- 2 cups water
- 2 cups vinegar
- 2 cups sugar
- 2 cups pepper ( what ever flavor you want)
- Chop peppers medium to fine, leave seeds if you want it hot.
- Add all ingredients into a pan and cook till it reduces by about two thirds, or whatever consistency you like, about 2 hours on low to medium.
NotesNot sure where I got this from but started making it years ago and can make it from very mild, IE all bell peppers, right on up to very hot, IE habeneras or any combination of peppers you like. I like habeneras, my wife likes it very mild and uses a table spoon or two of my habenera jelly added to bell peppers.
It is great with crackers and cream cheese.
Submitted by: "Bruce Ward"
MidLife Road Trip's
St.George YMCA-YWCA Before and After School Cookbook
Gluten Free Gingerbread Cupcake with Browned Butter Butter Cream Frosting
Cinnamon Blueberry Crumble
Mrs. Jackson’s Grits – “Selma”See More