10 C. ground onions
5 T. pure salt
2 1/4 C. white vinegar
4 1/2 C. sugar
1 T. each, nutmeg, dry mustard, tumeric, cornstarch
1/2 tsp pepper
2 tsp celery salt
1 each sweet green & red peppers chopped fine
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again & put in large kettle with remaining ingredients. Bring to a boil & simmer uncovered, stirring occasionally, 30 min or until of desired consistency.
Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes.
***8/30/2011**
Made this relish and it turned out just like I remember it. I did end up adding 1 more tablespoon of cornstarch to help it thicken a bit and I simmered about 45 minutes. It made just shy of 6 pints.
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