Instructions: Grind peppers and onions, or chop in small batches in a food processor.

Cover with boiling water and let stand for 5 minutes, then pour off water.

Mix vinegar, sugar, salt and mustard seeds. Pour over pepper mixture and boil 5 minutes. Put into sterilized quart jars and seal upside down until cool. Fill and seal one-at-a-time. Great on cold meats, in coleslaw, or anywhere you would use pickle relish.

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