24 sweet red peppers, ground (reserve juice)
7 med. onions, chopped fine (reserve juice)
3 c. white vinegar
3 c. sugar
2 tbsp. salt
2 tbsp. mustard seed

Drain some, but not all, of juice from peppers. Combine peppers, onions with juice and all other ingredients in a pot. Bring to boil and simmer 30 minutes, stirring occasionally. Seal at once in jars. Process in boiling water bath for 20 minutes. Excellent with meat or vegetables. Especially good on cream cheese as an appetizer served with crackers. Yield: 2 quarts.