1 qt. cider vinegar 4 c. granulated sugar 2 1/2 lbs. jalapeno peppers, sliced and seeds removed 1 lb. yellow onions, julienned

1/2 lb. carrots, julienned 1 oz. dill seed 1 oz. mustard seed 1/2 lb. red bell pepper, julienned

Boil vinegar and sugar in a 6 quart pot for about 10 minutes.  Rinse jalapenos in a colander.  Add peppers, onions and carrots, stirring occasionally.  It should be at a medium boil.  After 15 minutes, add spices.  After another 15 minutes, add red peppers and boil another 10 minutes.  Yield:  1 gallon. 

Note:  Relish may be canned (same process as jelly or preserves) or stored in refrigerator.  Makes wonderful individual "Gifts from Texas". Spoon over cream cheese and serve with crackers.

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