Red and Green Bell Pepper Relish

• 1 1/2 cups finely shredded green cabbage
• 3 large red bell peppers, cut into 1/2-inch dice
• 1 large green bell pepper, cut into 1/2-inch dice
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 tablespoon minced jalapeno
• 1 cup white vinegar
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons yellow mustard seeds
• 3/4 teaspoon turmeric
• 1/2 teaspoon celery seeds
• 1/4 cup sugar

1. In a large stainless-steel saucepan, toss the shredded cabbage with the bell peppers, onion, celery and minced jalapeno.
2. Add the vinegar, salt, mustard seeds, turmeric, celery seeds and sugar; bring to a boil.
3. Cover, reduce the heat to low and simmer, stirring occasionally, until the vegetables just soften, about 20 minutes.
4. Transfer the relish to glass jars and let cool, then cover and refrigerate for 1 week before serving.

green cabbage, red bell peppers, green bell pepper, onion, celery, jalapeno, white vinegar, kosher salt, yellow mustard seeds, turmeric, celery seeds, sugar

Taken from www.foodandwine.com/recipes/red-and-green-bell-pepper-relish (may not work)