20 lg. pears
6 lg. onions
6 lg. bell peppers
5 to 10 jalapeno peppers (your taste)
1 qt. regular vinegar (45 or 50 grain)
1 1/2 tbsp. table salt
4 1/2 c. sugar
2 (6 oz.) bottles prepared mustard
2 (4 oz.) bottles pimentos
1 tsp. turmeric and celery seed (optional)

Grind first four ingredients. After grinding, drain excess juice (optional). Add next 3 ingredients. Cook all slowly, until tender 30 to 45 minutes, when done add prepared mustard and pimentos. Heat entire mixture to boiling and seal in jars. Makes about 13 pints.