Hungarian Pepper Recipe (Aunt Donna’s)
1 Gal Hungarian Peppers freshly Picked
1 Cup EVOO (Olive Oil)
2 Cups White Vinegar
2 Cups White Granulated Sugar
2 Cups Catsup
Wash Peppers and cut across into rings leaving seeds intact.
Place peppers in glass jar (1 gal).
Mix ingredients in med saucepan then bring to a boil.
Pour mixture over peppers in jar, cover and refrigerate.
Coarsely chop to make a relish or leave as is. Serve cold or heated as a topping or side.
My Aunt Donna turned me on to this recipe. You can chop them up into a relish on a food processor, pour them on chicken, pheasant or pork loin over rice for a quick and awesome dinner. Thank you aunt Donna.