12 green peppers
12 red peppers
9 onions (5 lg.)
2 c. vinegar
1 c. sugar (heaping)
1 tbsp. salt
1 tbsp. pickling spice

Remove seeds from peppers. Chop peppers and onions, pour boiling water over vegetables and let sit for 10 minutes. Do this twice. Heat vinegar, sugar, salt, pickling spice (in a bag). Add vegetables. Heat until tender. Put in jars and seal.