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I inherited this recipe from my Nonnie, who at 97, is still preparing jars of these to distribute to friends and family. The sweetness of the peppers and honey creates a lovely addition to any meal. - Raman


2 red bell peppers, seeded and stems removed
2 yellow bell peppers, seeded and stems removed
¾ cup (180 mL) white wine vinegar
1 teaspoon sea salt
N cup (113 g) honey
2 bay leaves
10-15 peppercorns
1 medium onion, peeled and chopped fine
boiled hot water for softening peppers


1. Chop the bell peppers fine
2. In a stovetop pan, pour boiling water over peppers (enough to cover them) and let stand for 5 minutes
3. Drain, pour more boiling water over peppers and let stand for another 10 minutes
4. Drain water from bell peppers
5. Set aside
6. In a separate pan, combine vinegar, sea salt, honey, bay leaves, and peppercorns
7. Bring to a boil, and cook for 5 minutes
8. Add the bell peppers and onions to the pan containing the vinegar, salt, and honey
9. Bring to a boil, then reduce to a simmer, and cook for 10-15 minutes
10. Pour into and seal in sterilized glass jars
11. (For information and step-by-step directions on jar/lid sterilization please visit http://www
12. freshpreserving
13. com/tools/waterbath-canning)
14. Once cooled, store in refrigerator for 2-3 weeks


3½ -4 cups (840-960 mL)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0