24 med. green peppers, cored and seeded
12 onions
3 c. sugar
3 c. vinegar
2 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. crushed red pepper flakes

Put green peppers and onion through medium blade of meat grinder (or use blender). Drain in colander. Pour boiling water over vegetables. Drain turn vegetables in large pot. Add remaining ingredients. Bring to a boil; cook over very low heat for 40 minutes, stirring occasionally. Pour into hot sterilized jars and seal. Process 10 minutes. Makes 13 (1/2 pints).