2 1/4 c. distilled white vinegar
1 3/4 c. water
1/4 c. + 1 tbsp. Sweet 'N Low granulated sugar substitute
4 tsp. salt
1 3/4 lbs. onions, chopped
1 1/2 lbs. green peppers, chopped
1 lb. red peppers, chopped

In large pot over high heat, combine vinegar, water, Sweet 'N Low and salt; bring to a boil. Add vegetables; cook 5 minutes.

Spoon into hot sterilized jars, allowing 1/2 inch head-space (or follow jar manufacturer's instructions if different). Wipe rims with clean cloth dipped in hot water. Close according to jar manufacturer's instructions and process in boiling water bath 20 minutes. Makes 4 pints. Calories: 5 per tablespoon.