Puglise Pepper Relish Peppone Recipe

How to make it

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• Wash and thoroughly dry the peppers and chiles,
• cut them in half, discarding the seeds and white internal membranes.
• Chop the peppers, chiles, celery, carrots, onion, and rather coarsely by hand.
• Transfer the chopped vegetables to a bowl and add the salt.
• Set aside for 24 hours, but do not refrigerate.
• The vegetables will give off quite a lot of liquid.
• At the end of that time, turn into a colander, rinse the salt off thoroughly under running water, and set to drain.
• Transfer to a bowl, cover with the vinegar, and set aside for another 24 hours.
• Have ready 4 pint (or 8 half-pint) sterile canning jars.
• Drain the vegetables in a colander, but do not rinse.
• Fill the jars with vegetables, then olive oil, which should completely cover the chopped vegetables.
• Push a table knife into the jar in several places to get rid of any air bubbles.
• Screw down the lid and proceed with the remaining jars.
• Process the jars for 20 minutes in a water bath canner.
• Remove from heat and let cool.
• Then remove the jars from the canning kettle.
• Set aside in a cool, dark place.
• The Pepone will be ready to use in 2 weeks.
• Use as a condiment for any meat or fish dish.

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