|Green bell pepper||1 Cup (16 tbs), minced|
|Mustard seeds||2 Tablespoon|
|Minced red bell pepper||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
|Minced green cabbage||4 Cup (64 tbs)|
|Apple cider vinegar||1⁄2 Cup (8 tbs)|
1. Place green pepper, red pepper, cabbage, and salt in a glass bowl. Let stand overnight in the refrigerator.
2. Drain and discard the liquid from the vegetables and transfer them to a large glass jar.
3. Place mustard seeds, brown sugar, and vinegar in a nonreactive saucepan and bring to a boil. Pour over the vegetables in the glass jar. Stir well.
4. Let pepper relish cool to room temperature and then refrigerate.