12 sweet red peppers
12 sweet green peppers
12 med. onions
2 c. sugar
8 pt. canning jars (approx.)
2 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 qt. apple cider vinegar

Remove cores and seeds from peppers. Skin onions. Grind vegetables. In large pot, cover vegetables with boiling water, simmer 10 minutes. Drain. Return vegetables to pot. Add rest of ingredients, bring to a boil, boil 10 minutes. Fill sterilized pint jars, leaving 1/2 inch head room. Adjust lids and process in hot water bath (185 degrees) for 10 minutes. Recipe halves well, same instructions.