| 2 cup Apple cider vinegar | | 3 cup Sugar, brown, dark | | 10 lrg Apple, tart, peeled, cored, & coarsely chopped | | 5 x Pear, green firm, peeled, cored, & coarsely chopped | | 2 lrg Bell pepper, red, cleaned & coarsely chopped | | 1 cup Currants, dried | | 1 cup Onion, coarsely chopped | | 12 cup Ginger, fresh, peeled & finely chopped | | 2 lrg Lemons, seeded & finely chopped (include rind) | | 2 tsp Mustard seeds, whole | | 1 tbl Mint, fresh, coarsely chopped | | 1 tbl Salt |
| | In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes. Pour into sterilized jars and seal. |
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