Sweet Vidalia & Pepper Relish

1. Add all ingredients (except gelatin and water) to a saucepan.
2. Boil until vegetables are soft.
3. Mix gelatin with warm water and stir mix into relish.
4. Boil for 15 minutes and remove from heat.
5. Pour hot relish into storage container and seal.
6. Refrigerate once cooled.

Keeps well for several weeks in the fridge. If the relish is too “jello-y” for you, then add a little water to your cooled relish. I have also made it with sweetener instead of sugar and it worked just as well.

Excellent appetizer if you serve it on fresh buns (or plain crackers) with cream cheese topped with the relish. Mmm mmm mmm! Also good served as regular relish on meats or topping for burgers!