Greetings!

It is the time of cucumber glut, and i am making a great sweet pickle relish recipe. What i am wondering is if it would taste at least almost as wonderful-!- if i used up by blanched and frozen Bell Peppers from last season - instead of the fresh from the kitchen garden? I really want to let my big bell peppers ripen for roasting and putting by later on. I will sure sacrice them to the relish, if you all think it would make a great flavor/texture difference. It is not so easy to get the bells to ripen around here, and it is actually going to happen this time!!

Thanks,

Glad