1Cut and chop up peppers, onion, and cabbage. Run all of them through a coarse blade food chopper. Put in large container, add the salt, mix well, then cover and let stand overnight.
2In the morning,drain the salt brine liquid from the slaw mixture.
Fill water bath canner half full of water and put on to boil. Wash and sterilize jars and lids, drain on paper towel.
3After draining brine from slaw add spices, sugar, pour enough cold vinegar to cover the mixture ( just to the top of the slaw) and put in a large pan and boil for 15 to 30 minutes.
4Put hot slaw into pint jars and seal. (Make sure water in canner is up to the top of the jars.) Then add them to the boiling water bath canner and bring temperature to 212 degrees ( use cooking thermometer to gauge temp)
Let boil for 5 minutes for pints. ( if you use quarts boil for 10 minutes.)
If jar does not seal put relish in refrigerator for later use. Makes 14 pts. Sometimes I use quart jars if you do will have to add 5 minute more to the boiling water bath canner instructions.