Boil the mustard seed, turmeric, vinegar, white sugar and salt about 5 minutes. Then add the rest of the ingredients and cook approximately 10 minutes. Keep stirring so all pepper will be down in vinegar. Put in jars while very hot and seal. Turn jars upside-down on dish towel for about 5 minutes, then turn right-side up. Do NOT pressure.
*** I like to add a lot of hot peppers (like jalapeno peppers) in addition to those called for in the recipe.
Ingredients
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1 gallon chopped sweet pepper
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1 gallon hot pepper rings
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1 quart diced, peeled ripe tomatoes
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1/2 gallon chopped chopped onions
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1 tablespoon canning salt
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3 tablespoons mustard seed
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3 tablespoons turmeric
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1 quart Vinegar
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1 quart white sugar
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