Dice a pound of sweet banana peppers (you can throw a hot one in if you like), a bell pepper, a large white onion and shred finely a quarter head of cabbage. Add a grated carrot and two finely-minced cloves of garlic. Dust with salt and sugar (about 3:1), pack into jars and cover with hot vinegar. Seal, cool and refrigerate for two days before using. This relish is very good with grilled meats of any kind, particularly sausages.