4 cups Peppers, chopped your choice of peppers (try 1 cup each of 4 different types)*
1 batch Brine
3 cups water
3 cups white vinegar
1/4 cup salt
4 cloves garlic, crushed
3/4 cup white sugar
2 teaspoons oregano
1 teaspoon coriander seeds
Mix in all ingredients for the brine and bring to a boil. Then take it off the heat
Pack your chopped peppers into pint jars and fill each with the boiling brine.
Refrigerate for a few days.
To finish the relish, drain off the pickle brine and put the rings into a food processor, make it as chunky or fine as you prefer.
One pint of rings makes about a half pint of relish.
* For a not so hot version, you can mix sweet peppers and hot peppers together.