1 1/2 cups seeded and coarsely chopped bell peppers (use a mixture of yellow, green, and red)
2 cups coarsely chopped white onions (about 2 medium onions)
1/2 cup finely chopped green cabbage
boiling water to cover
1/4 cup white vinegar
1/4 cup water
3/4 cup cider vinegar
1/2 teaspoon peeled, minced fresh ginger
2 cloves minced fresh garlic
2 seeded jalapeño peppers, minced (the hottest you can find)
3/4 cup sugar
1 1/2 teaspoons kosher salt
1 tablespoon mustard seeds
1 tablespoon celery seeds
1/2 teaspoon whole allspice
1/2 teaspoon dried red chile pepper flakes

Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover. Let mixture stand for 15 minutes then drain and return to bowl.

Combine 1/2 cup white vinegar with 1/2 cup water. Heat mixture to boiling and pour over drained vegetables. Let mixture stand for 15 minutes and drain again.

Place drained vegetables in stainless steel pot, large enough to hold all of the ingredients, then add remaining ingredients and bring mixture to boil over medium-high heat. Cook for 30 seconds, then remove mixture from heat.

Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water bath for 5 minutes to seal the jars. Once opened, store tightly closed jar in refrigerator.

Submitted by: kph