4 lb. beets, cooked and peeled
3 lg. green peppers
1 1/2 c. sugar
4 lg. onions
1 tbsp. whole cloves
1 1/2 c. vinegar

Grind beets, onions and green peppers. Tie cloves in cheesecloth bag; in large kettle combine vegetables, clove bag, vinegar, sugar, 1/2 cup water and 1 tablespoon salt. Bring to a boil, reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove clove bag. Ladle into hot jars; leave 1/2 inch headspace. Adjust lids. Makes 13 1/2 pints.