8 or 10 sweet red peppers
1 tbsp. salt
1 c. vinegar
2 c. sugar

Grind pepper (fine), add salt over top. Let stand 4 hours. Drain well. Add 2 cups sugar, 1 cup vinegar and boil ONE hour until it thickens.

Put in jars and refrigerate or seal with paraffin.

Serve over cream cheese with crackers.