Title: Sweet red pepper relish
 Categories: Relishes
      Yield: 1 Servings
 
      4    Very lge. red peppers,>>>>
           Seeded & chopped (4 cups)
      2 tb Coarse (kosher) salt
  1 1/2 c  White wine vinegar
  2 1/2 c  Sugar
      1 ts Mustard seeds, slightly>>>>
           Crushed OR>>>>>>>>>
    1/4 ts Fennel seeds
 
  Mix chopped red peppers and salt and let stand overnight in a ceramic,
  stainless-steel or enameled container, refrigerated.
  
  Drain off and discard the liquid and put the peppers into a stainless
  or enameled pot with the vinegar, sugar and mustard (or fennel)
  seeds. Bring to boil, then lower heat to med. and cook, stirring
  occasionally, until the peppers are translucent and the relish is the
  consistency of marmalade, but syrupy. (If relish begins to thicken
  too much before the peppers are translucent, cover pot and lower heat
  for a few minutes while the peppers complete the necessary cooking
  without too much evaporation.) Don't overcook, or a too-stiff relish
  will result.
  
  Prepare 4 half-pint canning jars with 2 pc. screw-on lids, and ladle
  relish into each, leaving 1/2" headroom. Process in boiling water to
  cover jars by 2" for 10 minutes.
  
  Remove jars and cool.  Ready for use immediately.