Celery Relish

[chief_cook2]

This sweet and savory relish can be served in place of pickles with
a sandwich, or as a refreshing summer snack.

Celery Relish

1 bunch celery, cut into 1/2-inch (1 cm) pieces
6 green bell peppers (capsicums), cored, seeded, and chopped
6 red bell peppers (capsicums), cored, seeded, and chopped
2 onions, chopped
2 cups (500 ml) distilled vinegar
2 cups (500 ml) sugar
2 Tbs (30 ml) salt
1 Tbs (15 ml) mustard seeds
1 Tbs (15 ml) celery seeds
1 tsp (5 ml) hot pepper flakes (optional)

Place the celery, peppers, and onions in a large bowl and cover with
boiling water. Let stand for 10 minutes. Drain and repeat with
additional boiling water. Drain the vegetables and place them in a
non-reactive pot along with the remaining ingredients. Bring to a
boil over high heat, reduce the heat and simmer covered for 15
minutes. Pack into jars sterilized and sealed according to the
manufacturer's directions. Makes about 1 quart (1 L).