12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed
Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn't seal, refrigerate it.
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