1 peck pears (8810 mL)
6 lg. onions
6 sweet green peppers
6 sweet red peppers
1 bunch celery

Wash the above ingredients in cold water. Peel and core the pears. Remove stem and seed from the peppers. Clean the celery, peel the onion, and put them through a food chopper. Then add: 1 tbsp. (15 mL) allspice 1 tbsp. (15 mL) salt 5 c. (1200 mL) vinegar

Mix and let stand overnight. Heat to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 9 pints (4320 mL).