2 dozen sweet red peppers
7 med. onions
3 c. vinegar (white or cider)
3 c. sugar
2 tbsp. salt
2 tbsp. mustard seed

Halve the peppers and discard stems and seeds. Put peppers through food chopper, using coarse blade. (You'll need 2 quarts ground peppers.) Also, coarsely grind onions (3 cups ground). Combine undrained vegetables with remaining ingredients. Simmer, uncovered, for 30 minutes. Seal at once in hot, sterilized jars. Makes 5 pints. Chill before serving.

It's bright red and sparkling - pretty as can be! This sweet relish is nice to serve for barbecues or stash it away to pep up those winter meals.