12 large green peppers
12 large red peppers
6 large onions
3 tbsp. salt
2 cups sugar
1 quart red cider vinegar

Coarsely grind peppers and onions. Pour boiling water over all to cover. Let cool, then pour off all of the water. Add salt, sugar and vinegar and boil for 30 minutes. Pour into hot sterilized canning jars.

To seal, flip jars over onto the lids for 20 minutes then put right side up. No need to process in a water bath canner or pressure cooker.

Alternate processing method: Ladle hot mixture into hot pint jars; adjust lids finger-tight. Process in a boiling water bath canner for 5 minutes.

Yields 8 pints, depending on size of peppers.