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• 2 pounds large sweet onions, chopped
• 2 celery stalks, sliced
• 1 medium red bell pepper, chopped
• 1 tablespoon melted butter
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 teaspoon celery seed
• 1/4 teaspoon salt

Sauté onions, celery and red bell pepper in the butter in a Dutch oven for 15 minutes or until tender. Do not brown.

Add the vinegar and remaining ingredients to the mixture. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.

Store in refrigerator. Serve chilled or at room temperature. Makes 1 quart.

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