Pickled Pepper Relish

Makes 9 half-pints

6 cups minced onions
3 cups minced red bell
peppers
3 cups minced green bell
peppers
1-1/2 cups sugar
6 cups white vinegar
2 Tbsp canning or
pickling salt
 
1. Combine all ingredients in pot. Boil gently
until mixture thickens and volume is
reduced by half, about 30 minutes.
2 Fill hot, sterile jars with hot relish, leaving
1/2-inch headspace. Seal with hot lids and
bands.
3. Process in boiling water bath 5 minutes.
Or, store in refrigerator and use within one
month.

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