3 1/2 c. sweet red peppers
3 to 4 lg. white onions
1 tbsp. salt
3 c. sugar
2 c. vinegar

Remove seeds and ribs from thick-walled peppers. Run peppers and onions through food grinder (smallest knife). Measure. Sprinkle with salt. Let stand 4 hours. Add sugar and vinegar and cook until thick. Pour into hot sterilized jars and seal at once.

Yield: 7 1/2 pints. Very good on hamburgers, hot dogs or spread crackers with cream cheese and top with red pepper relish.