Ingredients
- 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
Instructions
- 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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