24 red peppers
15 onions

LIQUID MIXTURE:

2 c. vinegar
3 c. sugar
3 tbsp. canning salt
1-2 tbsp. mustard seed

Grind peppers and onion in food chopper and cover with boiling water. Let stand 10 minutes and drain. Add liquid mixture. Cook 1/2 hour. Be careful to have enough liquid when you are cooking the relish. If the relish seems dry, add another 1/2 of liquid mixture. Put in jars and seal.