- Sauté onions, celery and red bell pepper in the butter in a Dutch oven for 15 minutes or until tender. Do not brown.
- Add the vinegar and remaining ingredients to the mixture. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
- Store in refrigerator. Serve chilled or at room temperature.
- Makes 1 quart.
Ready in: 4 Hrs