12 red peppers (any size)
12 green peppers (any size)
12 onions (any size)
2 c. vinegar
2 c. sugar
3 tbsp. salt

Chop peppers and onions. Cover with boiling water and let stand 5 minutes, then drain. Add vinegar, sugar, and salt. Boil 5 minutes. Pour into clean, hot jars; seal immediately. I use the 8 ounce or 16 ounce jelly jars (screw type).