Green Pepper Relish

This relish recipe is from a friend of Gloria Campbell Tippett, my Grandma's friend, Betty Mattingly.

It is processed using a water bath method.

24 diced/chopped multicolored peppers

 (I chopped and then put through the food processor using 2mm Thin Slicing Disc for 11 & 7-cup models.)

14- 2inch. diced onions

 (chopped to your preferred size.)

3 C. cider vinegar



3 C. sugar



3 Tablespoons. salt



Optional

2 t. mustard seed



1 t. celery seed



Directions:

1. Prepare peppers and onions to your preferred size. The chop size doesn't matter as long as it is uniform. I like mine chopped fine and use the food processor, but my grandma likes her chopped into large pieces.
2. Combine all ingredients in a large pot. Bring to a boil, cover and simmer for 20 minutes.
3. Pour into hot, sterilized jars, leaving 1/4 inch head-space. Adjust lids. Process for 15 minutes in a hot water bath.
 Yield: 7 pints

Note: I added 1/2 of a clove of garlic to the last batch. Yummy.