Pickled Pepper Relish

• 1/4 cup each finely chopped green, sweet red and yellow pepper
• 1 teaspoon finely chopped jalapeno pepper
• 2 tablespoons canned chopped green chilies
• 3 tablespoons finely chopped onion
• 1/2 cup water
• 1/2 teaspoon salt
• 1 small bay leaf
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground coriander
• 3 tablespoons white vinegar
• 2 tablespoons sugar

1. Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight.
2. In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

green, jalapeno pepper, green chilies, onion, water, salt, bay leaf, ground allspice, ground coriander, white vinegar, sugar

Taken from www.tasteofhome.com/recipes/pickled-pepper-relish/ (may not work)