6 lg. peppers
1 1/2 c. cider vinegar

Remove stems and seeds, cut peppers in pieces. Place one half of peppers and 3/4 cup vinegar in blender and liquify. Repeat above step with remaining peppers and 3/4 cup vinegar. Add 1 teaspoon crushed red pepper, 6 cups sugar and 1/2 teaspoon salt. Bring mixture to boil. Add 1 package Sure-Jel. Boil until thickened. Add a few drops of green food coloring. Pour into sterile jars with tight fitting lid. Yield: 2 pints.