Ingredients

2 cups cider vinegar2 cups sugar3/4 teaspoon salt4 cups chopped peeled Braeburn or other apples (about 4 medium)2 large onions, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped

Preparation

In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature.

Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.