Pa Sportman's Club Sweet-Hot Wax Peppers

When I was a very young child, living in a small coal-mining town in Western Pa, my mother helped the family scrape-by serving at the local sportsman's club. I can barely remember the place, only the lake out front which hosted local fishing contests and giant bullfrogs. But she remembers a pepper relish that was served at every table with white bread and butter, and has been asking me to make it for months now. Well, peppers are in season and the subject of this month's , so I gave it a shot, and gosh-darn is it good!

5 pint jars, lids and rings, sterilized
1 1/2# hungarian wax peppers
1/2# baby sweet peppers (added for color)
1/2 sweet onion, julienne
5 cloves garlic, thinly sliced
3 cups apple cider vinegar
2 cups water
1 cup packed light brown sugar
2 tsp canning salt


Slice peppers into rings, removing seed pods. Mix with garlic and onion. Bring vinegar, water, sugar and salt to a boil. Tightly pack pepper mix into sterilized jars, fill with brine, and attach lids and rings. Process for ten minutes. Here, I'm having mine on wheat bread with cream cheese.