12 medium onions, peeled, chopped
12 large green peppers, cored, chopped
12 large red peppers, cored, chopped
12 medium green tomatoes, chopped

Wash vegetables in cold, running water. Remove cores. Chop or grind coarsely in a food chopper or using a French fry blade or dicing attachment of a food processor (about 6x6mm cube).

In a stainless steel stockpot, cover chopped vegetables with boiling water and allow to stand for 5 minutes, then drain well in a colander.

Combine:

1 quart Heinz cider vinegar
4 level tablespoons canning salt
2 cups sugar
1 tablespoon pickling spice
1 teaspoon each dry celery seed and dry mustard (optional)

In the same stockpot, bring the above to a boil; stir in vegetables. Simmer for 12 minutes. Ladle into hot 1/2 pint canning jars and adjust lids (have about 2 dozen ready).

Have a water bath canner ready with the water boiling with enough water to cover jars by 2-inches. Set hot jars on tray in canner and boil for 5 minutes.

Remove and set on a towel to cool overnight. Store in a cool dry place.

Leave for at least 3 weeks before using.

Submitted by: Belle