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Parve
Easy
6 Servings
Allergens 
No Allergens specified
9 Hours
Diets
This delicious chunky sweet red pepper relish can be served as a dip for your challah course, or as an accompaniment to fish or poultry.
8 large (2 pounds) red peppers
1 and 1/2 teaspoons salt
1/2 cup sugar
1 cup vinegar
1 teaspoon pickling spice, in cloth
Cut peppers into thick slices.
Sprinkle one teaspoon salt. Refrigerate overnight.
Drain liquid and blend until smooth.
Place all ingredients with 1/2 teaspoon salt in heavy pot.
Cook, uncovered, over medium heat for 30-45 minutes, until thickened.
Discard pickling spice.
Refrigerate.
Photography and Styling by Tamara Friedman
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