I've dried herbs in the oven before, so I think I'll try it with peppers. Just need to wait for a chilly day.
For Bos:
This recipe is one used every year for over a century on an Illinois farm. Every time I make it I have to sit down and figure out the ratios of ingredients, depending on how many green tomatoes I have.
Green Tomato Relish
1 peck green tomatoes
24 bell peppers; 12 red and 12 green
1 quart onions
Chop the above and leave to drain of water.
Place in large pot, cover with vinegar (I use apple cider vinegar) and boil for 30 mins.
Add: 3 pounds sugar, 1/2 cup salt, 3 tbsp mustard seed, 1 tbsp cinnamon, 1 tbsp cloves, 1 tbsp allspice, 3 tbsp celery seed.
Keep heated and stirring until sugar has completely dissolved.
Fill sterilized jars to brim and seal.
My tips:
Open windows when boiling the vinegar mix.
It's hot and thirsty work - have a couple of good beers while you work. Taste it before you jar it. I use less sugar than the original recipe 'cos I like it nice and tart.
If you make a big batch label your jars with the year.
Lovely on meat or cheese sandwiches, alongside roasted meats or as part of a ploughman's lunch.
Can be stored in the pantry, but refrigerate once open.