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• 12 sweet green bell peppers, cored and seeded
• 12 sweet red bell peppers, cored and seeded
• 12 medium onions, peeled
• 4 cups apple cider vinegar
• 2 cups sugar
• 2 tablespoons pickling salt

Cut peppers into strips and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor.

Put the vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes.

Pour into clean jars while hot and seal. Makes 10 pints.

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