- 15 Minutes
- 1 Hour
- Use a large deep skillet and cook the onions in 2 tablespoons of oil for approximately 15 minutes, stirring frequently.
- Add in the peppers and the garlic and cook for another 15 to 20 minutes, stirring frequently. Stir in the brown sugar, the apple cider vinegar, the mustard seed, the celery seed, the turmeric, the pepper, the salt, and the crushed red pepper flakes. Add a little water if needed.
- Bring to a boil and cook for another 20 minutes or so, until the relish is thickened. Remove from the heat, and allow to cool. Then place in containers and refrigerate for up to 7 days.