12 green peppers
1 tbsp. salt
2 c. vinegar
2 c. sugar

Grind seeded peppers in a food grinder, medium size blade. Add salt and let stand overnight. Drain well and combine with vinegar and sugar.

Stir over medium heat until mixture boils. Reduce heat, simmer until thick as any jam, stirring frequently. Pour and seal in hot sterilized jars. Add a few drops of green food coloring after cooking. Makes 2 pints.