Sweet Pepper Relish

• 12 onions
• 24 bell peppers (red or green or a combination of both)
  
• 2 cups of white vinegar
• 2 cups of sugar
• 3 Tablespoons of canning salt

Finely chop peppers and onions. I use my Kitchen Aid Mixer attachment but you can also use a food processor, or chop them by hand. 

After chopping, drain any liquid off of them and put them in a large stock pan.  Add enough water to cover and let it stand for about 5 minutes.  Do NOT drain.

Add vinegar, sugar, and salt.  Bring to a boil and boil for 5 minutes.

Ladle into hot, sterilized jars leaving 1/2 inch head space.  Remove bubbles.  Wipe rims of jars and put lids on.  Process in a water bath for 10 min. for pints, 20 min. for quarts.  Makes about a dozen pints or 6 quarts.