50 sweet red peppers
1 lb. long hot peppers
18 good sized onions (lg. sweet Idahos)
2-3 c. sugar
2 tbsp. salt
2 tbsp. mixed spices

Chop peppers and onions. Cover with boiling water. Let stand for 15 minutes. Drain; cover again with boiling water. Let stand 15 minutes; drain. Add other ingredients (tie spices in bag). Cook 15 to 20 minutes. Pack into hot pint Ball jars and seal at once. Makes about 30 pint jars.