9 lg. green peppers
9 lg. red peppers
6 lg. onions
2 heaping tbsp. salt
3 c. sugar
2 heaping tbsp. mustard seed
1 qt. cider vinegar

Grind together peppers and onions, add salt; place in a cheesecloth bag and hang up to drain for 2 hours. Put the drained peppers and onions in a large bowl and add sugar, mustard seed and vinegar. Mix well, leave in bowl and mix again several times for about an hour or so. It seems to absorb some of the juice as it sits. Spoon this into pint jars cold. Do not cook. Does not need to be sealed. Keeps well. Makes 6 pints. Make a fresh batch every season.

"I like to add a couple of tablespoons of this relish to mayonnaise for tartar sauce."