Pear Relish

• 3 1/2 pounds pears, peeled, cored, and coarsely chopped
• 1 quart sliced onion
• 6 medium-size dill pickles, cut into large pieces
• 4 green peppers, seeded and coarsely chopped
• 2 sweet red peppers, seeded and coarsely chopped
• 1 hot red pepper
• 2 tablespoons salt
• 2 cups sugar
• 2 tablespoons cornstarch
• 3 tablespoons dry mustard
• 1 tablespoon ground turmeric
• 1 quart cider vinegar

1. Grind together pears, onion, pickles, and peppers in a large mixing bowl, using coarse blade of a food grinder. Add salt, stirring well. Cover and let stand at room temperature 1 hour. Rinse and drain. Set aside.
2. Combine sugar, cornstarch, mustard, and turmeric in a stainless steel stockpot; stir well. Add vinegar, stirring to make a paste. Stir in reserved ground vegetables. Bring to a rolling boil. Reduce heat to medium; cook, uncovered, 50 minutes or until vegetables are tender and mixture thickens; stir frequently.
3. Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling-water bath 15 minutes. Serve with meats or vegetables.

onion, dill pickles, green peppers, sweet red peppers, hot red pepper, salt, sugar, cornstarch, dry mustard, ground turmeric, vinegar

Taken from www.myrecipes.com/recipe/pear-relish-0 (may not work)