Grind pears, onions, and peppers using a food processor or grinder.

In a large pot, mix sugar, pickling spice, and vinegar.

Bring the syrup to a boil over medium-high heat.

Add the ground pear and vegetable mixture to the boiling syrup.

Reduce heat to medium and boil for 30 minutes, stirring occasionally to prevent sticking.

Carefully ladle the hot relish into sterilized pint jars, leaving 1/4 inch headspace.

Remove any air bubbles and wipe the jar rims clean.

Place sterilized lids and rings on the jars, tightening the rings finger-tight.

Process the filled jars in a boiling water bath for the time recommended for your altitude (usually 10-15 minutes for pint jars).

Remove the jars from the canner and let them cool completely on a towel-lined surface.

Check for proper sealing. Sealed jars will have a concave lid that doesn't flex when pressed.

Store the sealed jars in a cool, dark place.