Yield: 6 Servings
|6 larges||Maui onions, peeled|
|2 larges||Red bell peppers, seeded|
|2 cups||Apple cider vinegar|
|3 cups||Dark brown sugar|
|1½ tablespoon||Kosher salt|
|½ teaspoon||Cumin seeds|
Using a food processor, coarsely chop the onions and peppers. Process only two at a time, otherwise they turn into paste. Mix all the ingredients in a large, heavy stockpot and cook over medium heat together until onions begin to become translucent, about 15 minutes.
Prepare 8 half-pint jars, lids and rings according to manufacturer's instructions. Spoon the relish into the jars, filling to ½ inch from rim. Clean the rims and seal according to manufacturer's instructions. Process sealed jars in boiling water for 10 minutes.