6 lg Maui onions, peeled
2 lg Red bell peppers, seeded
2 c  Apple cider vinegar
3 c  Dark brown sugar
1 1/2 tb Kosher salt
1/2 ts Cumin seeds

Using a food processor, coarsely chop the onions and peppers. Process only
two at a time, otherwise they turn into paste. Mix all the ingredients in a
large, heavy stockpot and cook over medium heat together until onions begin
to become translucent, about 15 minutes. Prepare 8 half-pint jars, lids
and rings according to manufacturers instructions. Spoon the relish into
the jars, filling to 1/2 inch from rim. Clean the rims and seal according
to manufacturers instructions. Process sealed jars in boiling water for 10
minutes.