4 cups sliced onions
2 bell peppers (red & green)
1 Jalapeno
Grind ALL vegetables
Mix 5 tablespoons of salt
Let this mixture sit overnight
Rinse vegetables in cold water and drain WELL.
2 1/2 cups vinegar
1 1/2 teaspoons of pepper
4 cups of sugar
1 tablespoons of dry mustard
3 1/4 teaspoons of nutmeg
1 tablespoon cornstarch
1 1/2 teaspoons of celery seed
In a large pan, cook the mixture until it thickens. Around 30 minutes, if it doesn't thicken, add a little more cornstarch.
Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
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