For the Fleers, this relish serves as everything from a sandwich spread to a topping for fresh peas and succotash. John uses his grandmother's grinder, but you can chop the peppers and onions as directed.
Makes 6 servings (about 4 1/2 cups)
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup malt vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
3/4 teaspoon salt
1/8 teaspoon turmeric
3 medium-size red bell peppers, seeded and diced
3 medium-size green bell peppers, seeded and diced
2 medium-size Vidalia onions, diced
Combine first 7 ingredients in a saucepan, and bring to a boil over medium-high heat. Stir in peppers and onions; reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Cover and chill up to 2 weeks.