9 c. bell peppers
4 c. jalapeno peppers
6 c. onions
3 tbsp. canning salt
7 c. vinegar
7 c. sugar

Discard bell pepper seeds, chop peppers. (Leave hot pepper seeds in.) Chop onions. Add salt and cover with boiling water. Let sit for 10 minutes. Drain thoroughly, press out excess liquid. Put in kettle, add vinegar and sugar. Cool vegetables for about 30 to 45 minutes. Seal in jars; process in boiling water for 10 minutes.