CABBAGE PEPPER RELISH

3 Cups Chopped Peeled Tart Apples (Granny Smith)
2 Cups Green Pepper, chopped
2 Cups Red Pepper, chopped
3/4 Cup Hot Banana Pepper, chopped
2 Cups Red Cabbage, shredded
3 Tablespoons Coarse Pickling Salt, not regular salt
11/2 Cups Granulated Sugar
1 Tablespoon Cornstarch
1 Tespoon Mustard Seed
11/2 Cups Apple Cider Vinegar

Combine the first 6 ingredients in a large non-alum. bowl and let stand at room temperature for 2 hours. Drain well and then sit aside. Combine the next 3 ingredients in a large pot or dutch oven. Add the vinegar. Stir. Bring to a boil. Reduce the heat to medium-low. Add pepper mixture. Stir. Simmer, uncovered for about 10 minutes until apple is starting to soften. Fill 5 hot sterile 1/2 pint jars to within 1/2 inch of top. Wipe rims of jars. Place sterile metal lids on jars and screw on metal bands fingertip tight. Do not over-tighten. Process in boiling water bath for 10 minutes. Remove jars. Cool.