12 lg. green peppers, finely chopped
1 tbsp. pickling or noniodized salt
3 c. sugar
2 c. white vinegar

Mix peppers and salt. Cover and let stand at least 12 hours. Drain peppers, pressing out liquid. Heat peppers, sugar and vinegar to boiling in 3 quart saucepan. Stir often. Reduce heat. Simmer uncovered, stirring often, until mixture is thickened, about 45 minutes. Pack into jars, leaving 1/4 inch headspace. Wipe rim of jars, seal and process in boiling water bath 10 minutes.