PEPPER RELISH

12 red peppers 12 green peppers
12 onions 8 cups boiling water
2 cups white vinegar 2 cups sugar
3 tsp pickling salt

Chop peppers and onions. Cover with boiling water and let stand for 5 minutes then drain. Combine vinegar, sugar, and salt. Add vegetables and boil for 5 minutes. Pour into hot, sterilized jars, leaving ¼” headspace. Seal, process in boiling-water bath or steam canner for 5 minutes.

As an alternative use Apple Cider Vinegar. Makes 12 cups/6 pints.

Always follow manufactures instructions for sterilizing and processing jars. When preserving, all sterilizing and food safety measures must always be met.