I chopped up 12 peppers and 1 large sweet onion.
Put them in a large sauce pot, added 1Tbsp pickling salt and 1 1/2 cups apple cider vinegar.
Start the pot on simmer and add 1 1/2 cup sugar and 1 Tbsp mustard seed.
Bring pot to a simmer and cook down by half.
Then I ladled the mixture into the hot sterilized jars( I used half pints because I wanted small batches. I don't want any to go to waste once opened), tightened the lids and rings on finger tight and processed the jars in a boiling water bath for 15 minutes.
Take them out when done and let them cool on a towel covered counter. Don't forget to listen for the "ping".