6 green peppers, minced
6 sweet red peppers, minced
6 med. onions, minced
1 hot pepper
2 c. vinegar (5% acidity)
1 1/2 c. sugar
2 tbsp. plus 1 tsp. mustard seeds

Combine all ingredients in a large Dutch oven and bring to a boil. Reduce heat to medium; cook, uncovered, 30 minutes, stirring occasionally. Discard hot pepper. Quickly spoon hot relish into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield: 10 half pints.