9 cups diced Walla Walla or other sweet onions, 1-inch dice (5 or 6 onions)
4 cups finely chopped sweet red peppers (about 4 peppers)
4 cups finely chopped sweet green peppers (about 4 peppers)
2 tablespoon finely chopped jalapeño chilies (about 6 seeded chilies)
4 cups distilled white vinegar (5 percent)
1 cup granulated sugar
4 teaspoons mustard seeds
1 teaspoon turmeric
1 teaspoon mace
1 teaspoon powdered ginger
2 teaspoons salt

Wash 5 pint canning jars; keep hot. Prepare the two-piece lids as manufacturer directs.

Combine all of the ingredients in a large non-aluminum pot. Bring to a boil and simmer, uncovered, for 40 minutes, stirring occasionally. Pack the hot mixture into 1 hot jar at a time. Wipe rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes. Yields 5 pints.

Note: To finely chop jalapeños quickly, drop the seeded and deveined chilies into a food processor with the motor running; scrape the minced chile from the sides with a rubber spatula.