Pepper Relish

• 12 large green peppers
• 6 large tomatoes, peeled and chopped
• 3 c. sugar
• 2 Tbsp. mixed pickling spices
• 3 Tbsp. salt
• 2 large onions (2 c.), chopped
• 1 c. cider vinegar

1. Halve, seed and chop peppers (9 cups).
2. Layer with salt in a large glass bowl.
3. Allow to stand at room temperature, stirring several times for 3 hours.
4. Drain peppers well to remove all liquid.
5. Combine drained peppers, tomatoes and onions in a large kettle; stir in sugar and vinegar.
6. Tie mixed pickling spices in cheesecloth and crack with a hammer.
7. Add to kettle.
8. Bring to boiling, stirring often.
9. Lower heat; simmer, stirring frequently near the end of cooking time to prevent scorching, 30 minutes or until mixture thickens.
10. Remove spice bag.
11. Ladle into 8 hot, sterilized, 8 ounce jars; seal and cool.

green peppers, tomatoes, sugar, mixed pickling, salt, onions, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216797 (may not work)