12 green peppers
12 red peppers
12 onions (size of a lg. egg)
3 pts. cider vinegar
3 c. sugar
3 tbsp. salt

Peppers should be similar in size.

Cut and remove seeds from the peppers. Chop the peppers and onions and place in an 8 quart bowl or pot. You then need enough boiling water to pour over and cover the chopped peppers and onions. Let stand for 5 minutes, then drain. While peppers and onions are standing in boiling water for the 5 minutes, make the brine. In another large pot, cook and stir the vinegar, sugar and salt on medium low heat. After the peppers and onions are drained, add them to the brine. Raise the heat to high...bring to a full and rapid boil. Put in sterilized jars and seal (hot water bath).