12 green peppers
12 red peppers
12 green tomatoes
2 onions
1 pt. vinegar
3 c. sugar
1 c. mustard
1 qt. salad dressing
4 tbsp. flour

Grind the peppers, onions, and tomatoes and squeeze out the juice. Add to the other ingredients. Cook 10 minutes and seal in jars while hot. This was a favorite spread made by my mother, Mrs. Martha Jarrell.