1 qt. onion, finely chopped
1 pt. sweet red pepper, finely chopped
1 pt. green pepper, finely chopped
1 c. sugar
1 qt. vinegar
4 tsp. salt

Combine all ingredients and bring to a boil. Boil gently until mixture is thickened and reduced about one-half in volume (about 45 minutes), stirring occasionally. Pack the boiling-hot relish into clean, hot jars; fill to top of jar. Seal tightly. Store in refrigerator.

If extended storage without refrigeration is desired, this product should be processed in a boiling water bath. Pack the boiling-hot relish into clean, hot half-pint jars to 1/2 inch from top of jar. Adjust jar lids.

Process in boiling water for 5 minutes (start to count processing time when water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. Yield: 6 half pint jars.