So Many Peppers

This week, I found myself having about 4 bags of baby multi-colored bell peppers. Some were left over from a party I cheffed over the weekend, and some were from my last two CSA boxes. I was determined not to let them go to waste and I knew we wouldn't be able to eat all of them, so I set about making a bell pepper relish. I had made one before, but found another interesting recipe and decided to give it a try.

I washed and chopped the peppers, then the recipe said to put the chopped peppers in a bowl and cover with ice for three hours....OK.

Then, I cooked all the peppers with two kinds of vinegar, sugar, yellow mustard seeds and paprika....for one hour.

I was ready to fill my jars! I got four half-pint jars from about eight cups of peppers. Then, I used my water-bath canner to process the jars for about 10 minutes.  This turned out great....I used it as a topping for my fish for dinner.

So glad the peppers didn't go to waste. Canning is such a great way to preserve summer's bounty!