6 pears
6 onions
6 hot peppers (red or green)
1 qt. dill pickles
3 tsp. salt

Grind with electric or hand food chopped. Thoroughly mix altogether in a large container (earthen or granite). Sprinkle lightly with salt; let stand for 2 or 3 hours or overnight. (NOTE: Do not soak the pickles.) Drain well in another container.

Use your own opinion, mix enough vinegar. Slowly cook the mixture; add sugar to taste. Take some of the vinegar solution and a little turmeric, just enough to make a paste. Pour this and vinegar solution all together over the mixture, stirring constantly to prevent sticking.