I grew tons of sweet yellow wax peppers and onions this summer and didn't want them to go to waste, so I found this recipe. I love this kind of "condiment" to add to the table for a flavor zing when serving "Plain" meats like baked chicken or pork chops. It also shows up on our Holiday dinner tables with the more common relishes like Pickles and olives. This one is from the Ball canning book with my own tweaks. Sharp, Sweet and Savory, as well as Succulent.