24 med. green peppers, cored & seeded
12 med. onions
3 c. sugar
3 c. vinegar
2 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. crushed red pepper flakes
4 oz. can pimientos, drained & diced

Put green peppers and onions through medium blade of meat grinder. Place in colander. Pour boiling water over vegetables; drain; repeat with more boiling water. Turn vegetables into large pot; add remaining ingredients. Bring to boil; cook over very low heat for 40 minutes, stirring occasionally. Pour into hot sterilized jars. Seal at once.