Pugliese Pepper Relish

Wash and thoroughly dry the peppers and chiles, then cut them in half, discarding the seeds and white internal membranes. Chop the peppers, chiles, celery, carrots, onion, and rather coarsely by hand. Transfer the chopped vegetables to a bowl and add the salt. Set aside for 24 hours, but do not refrigerate. The vegetables will give off quite a lot of liquid. At the end of that time, turn into a colander, rinse the salt off thoroughly under running water, and set to drain. Transfer to a bowl, cover with the vinegar, and set aside for another 24 hours. Have ready 4 pint (or 8 half-pint) sterile canning jars. Drain the vegetables in a colander, but do not rinse. Fill the jars with vegetables, then olive oil, which should completely cover the chopped vegetables. Push a table knife into the jar in several places to get rid of any air bubbles. Screw down the lid and proceed with the remaining jars. Process the jars for 20 minutes in a water bath canner. Remove from heat and let cool. Then remove the jars from the canning kettle. Set aside in a cool, dark place. The Pepone will be ready to use in 2 weeks. Use as a condiment for any meat or fish dish.