|Sweet green peppers||6|
|Sweet red peppers||6|
|Water||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dill seed||1 1⁄2 Teaspoon|
Finely grind peppers and onions.
Turn into 4-quart casserole; set aside.
In 4-cup glass measure, heat 3 cups water at HIGH for 7 minutes or till boiling.
Pour over vegetable mixture in casserole.
Let stand 5 minutes.
Add sugar, vinegar, 1/2 cup water, salt, and dill seed.
Cook, covered, at HIGH for 15 minutes, till boiling, stirring once.
Seal in hot clean jars; refrigerate.
Relish will keep up to 2 months in the refrigerator.