6 green bell peppers
6 red bell peppers
6 onions
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. caraway seed
1 1/2 c. sugar
2 c. vinegar (white)
1 tbsp. salt

Chop peppers and onions. Pour into saucepan of hot water. Blanch 5 minutes. Heat vinegar, spices and sugar. Add vinegar to peppers. Cook 1 hour. Place in jars and seal.