If you're still swimming in peppers

If you're still swimming in peppers, I'm going to show you how to make a pepper relish. You can use any combination of peppers that you have on hand. I did a mixture of bell peppers, banana peppers, Anaheim peppers, and even habanero and jalapeno. You can leave the seeds in or out for the spicy peppers, depending on how hot you want your relish, but don't worry, as always, the full recipe is going to be at the end for you to screenshot as well. Dice all of these up, however fine you want them to be for your relish. Then, in a bowl, you're going to cover them in salt and let them sit for at least two hours, but I actually let it sit overnight. This step is important because it helps draw out all of the excess moisture, and you're going to give it a really good rinse and then strain it while you get started on the rest of the mixture. This is just apple cider vinegar, sugar, and mustard seed. I love how easy this recipe is. It would be great if you're a beginner canner. Move your pot over to the stove and bring it up to a boil before adding in your strained peppers. Bring it up to another boil, reduce the heat and simmer for 10 minutes. Add it to jars leaving a half inch headspace. Wipe your rims with vinegar and then add on your flats and rings, fingertip tight, as always. I'm using my jar lifters today. You can use a slotted spoon when adding this to my jars because I really didn't want any extra liquid. You'll water bath or steam can these for 10 minutes. You can use code ASHLIE10 for a discount on their website. And here's what they look like all finished. Okay, bye.