Eileen's Pear Relish

Each Fall, my grandmother used to make jars upon jars of Pear Relish and served it over red beans and rice, pinto beans, hamburgers and more. Sweet and tangy, it trumps any other relish, and I love knowing it's her recipe, still being made, and now shared with the world.

Elements

12 Bartlett Pears, peeled, cored, ground in a food processor

6 Bermuda Onions, finely diced

8 Green Bell Peppers, seeded and finely chopped

3 Red Bell Peppers, seeded and finely chopped

1 Head Cabbage, finely chopped

4 C Water

3 Qt White Vinegar

4 Lbs Organic Cane Sugar

2 T Mustard Seeds

2 T Celery Seeds

2 T Ground Turmeric

1/2 C Flour

1 C Water

Directions

1. In an extra-large, stainless steel bowl, combine pears, onions, peppers and cabbage.

2. Sprinkle pears and veggies with salt, cover, and let stand overnight in the refrigerator.

3. The following morning, in a large stockpot, combine water, vinegar and pear mixture over medium-high heat; bring to a boil and boil for 40 minutes.

4. In a small bowl, combine flour and water together until flour is dissolved; add to relish mix and cook and additional 15 minutes over medium heat.

5. Distribue relish evenly into freshly sterilized, hot jars.

6. Replace sterilized seals and lids and place jars into a boiling water bath for 15 minutes to seal.

7. Once sealed, remove jars, cool to room temperature and store.

8. Remember to refrigerate after opening!

xo, Melissa