12 green peppers
12 red peppers
12 med. size onions
1 tsp. celery seed
1 tsp. mustard
1 tbsp. salt
2 c. vinegar
1/2 c. water
2 1/2 c. sugar

Chop peppers and onions. Scald them and let sit for five minutes. Drain well. Add remaining ingredients and bring to a boil. Cook for 20 minutes. Put relish in hot jars and seal.