This recipe was from the Complete Book of Pickling.
Peppery Strawberry Salsa
6 cups crushed strawberries (about 3 1/2 lb)
4 cups diced red bell peppers
2 cups diced yellow bell peppers
1 1/2 cup chopped onions
1/4 cup minced seeded jalapeno peppers
2 tsp pickling salt
1 tsp ground cumin
3/4 cup cider vinegar
1/2 cup liquid honey
1/4 cup finely chopped cilantro or mint
Prepare jars, lids and bands.
If berries are very juicy (they squirt when crushed), spoon 3 cups into a sieve and set over a bowl. let drain for 30 minutes to remove about 3/4 cup excess juice, reserving the juice for another use.
In a large pot, combine strawberries, red and yellow peppers, onions, jalapeno peppers, salt, cumin, vinegar and honey. Bring to a boil over medium high heat, stirring often. Reduce heat and boil gently, stirring often, for about 20 minutes or until onions are translucent and salsa is slightly thickened. Stir in cilantro.
Ladle hot salsa into prepared jars leaving a 1/2" headspace. Remove air bubbles and adjust headspace if needed. Process jars for 15 minutes in a boiling water bath. Adjust time according to your altitude.
Makes: 12 half pints or 6 pints