3 1/2 pounds pears, peeled, cored, and coarsely chopped
1 quart sliced onion
6 medium-size dill pickles, cut into large pieces
4 green peppers, seeded and coarsely chopped
2 sweet red peppers, seeded and coarsely chopped
1 hot red pepper
2 tablespoons salt
2 cups sugar
2 tablespoons cornstarch
3 tablespoons dry mustard
1 tablespoon ground turmeric
1 quart cider vinegar
How to Make It
Grind together pears, onion, pickles, and peppers in a large mixing bowl, using coarse blade of a food grinder. Add salt, stirring well. Cover and let stand at room temperature 1 hour. Rinse and drain. Set aside.
Combine sugar, cornstarch, mustard, and turmeric in a stainless steel stockpot; stir well. Add vinegar, stirring to make a paste. Stir in reserved ground vegetables. Bring to a rolling boil. Reduce heat to medium; cook, uncovered, 50 minutes or until vegetables are tender and mixture thickens; stir frequently.
Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling-water bath 15 minutes. Serve with meats or vegetables.