Capsicums.....great score....

locals are selling Capsicums.......I went to get a few to add to mine from the hot house.....they had supermarket bags full for $5!!!!!I grabbed 2...am now making Pepper Relish and pickling peppers....yummy

Pepper Relish.... sounds good Jag5... how bout a recipe... ta...
I have a lot of yellow and orange coming on... no probs to use them??

Red Pepper, Chilli & Garlic Relish

5 large red peppers
2 long red chillies
6 onions
4 cloves garlic
3 Tblspn non-iodised salt
21/2C sugar
1C cider vinegar

Cut peppers in half & remove seeds & membrane. Cut into quarters.
Cut chillies in half & discard seeds. Peel onions & chop roughly. Crush garlic & peel.
Place all into a food processor & process until finely chopped.
Place in a non-metallic bowl with the salt.
Leave for 2 hrs.
Pour into a sieve & wash well under cold, running water.
Drain.
Place in a saucepan with sugar & vinegar. Bring to the boil & simmer for 45 mins.
Spoon into hot, clean jars & seal.

Pretty Pepper Relish

1kg mixed peppers
2lrg onions
2 apples - peeled, cored & grated
2 cloves garlic - finely chopped
3C vinegar (I used cider & white)
2C white sugar
1tsp salt
2tsp brown mustard seeds
1Tblspn black peppercorns (tied in a muslin bag)
4Tblspn thai sweet chilli sauce

Chop peppers & onions into matchstick size pieces and place in preserving pan. Add the rest. Bing to the boil then simmer till thick & pulpy (90min approx). Discard peppercorns. Pack into hot jars & leave atleast a month before using.

This is a Digby Law one that was posted on here some time back.I cannot give credit to the poster as I do not know who it was.The relish is extremely nice.

Pepper Relish By Digby Law
Use a mixture of red, green, yellow, and orange peppers for a colourful relish.
1 kg of mixed coloured peppers
500g onions
1 tablespoon salt
2 I/2 cups white sugar
2 I/2 cups white vinegar
Remove the cores and seeds from the peppers and peel the onions. Mince them, then place in a container and sprinkle with the salt. Let them stand for 2 hours, then strain off the juices. In a saucepan combine the strained vegetables with the sugar and vinegar then gently simmer, uncovered, for 45 minutes or until thick. Pour into hot, clean jars and seal.