Bell Pepper Relish
12 green bell peppers
12 red bell peppers
12 medium onions
2 cups of cider vinegar
2 cups of sugar
3 tablespoons of salt
Remove cores and seeds from peppers and chop finely. Peel onions and chop finely. Cover with boiling water and let stand 5 minutes.
Drain and add the vinegar, sugar and salt. Pour into hot, sterilized jars and seal. Process 5 minutes.
This recipe yields 6 pints.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
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