Instructions: Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Follow manufacturers directions for preparing home canning jars and two-piece vacuum caps.

Combine sweet and banana peppers, apples, cabbage and salt. Let stand 2 hours. Drain well. Combine vinegar, sugar and mustard seed in a large saucepot. Cut two small slits in hot red pepper and add to vinegar mixture, if desired. Bring to a boil; reduce heat. Add drained pepper mixture and simmer about 10 minutes. Remove hot red pepper.

Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 10 minutes in a boiling-water canner.

This recipe yields about 7 half-pints.

Yield: 7 half-pints

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