Instructions: In a large bowl, dissolve salt in water. Stir in cabbage, onions and bell peppers. Let stand at room temperature 3 hours. Drain thoroughly.

In a medium-size bowl, combine sugar, mustard and celery seeds and vinegar, stirring until sugar dissolves. Pour over vegetables. Let stand overnight.

Thoroughly wash and scald 4 (1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a large kettle,bring vegetables and liquid to boiling, stirring occasionally. Remove from heat. Immediately ladle into hot jars, leaving 1/2-inch headspace. Remove air bubbles by running a table knife inside edge of jar. Wipe jar rims; seal with hot lids and screw bands. Process 15 minutes in a simmering water bath.

This recipe yields 3 to 4 pints.

Comments: Maybeth Wilsons eye-catching relish stands out because of its bright color and crisp texture. Instead of grinding the vegetables, she chops them by hand, so each one retains its identity.

Yield: 3 to 4 pints

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