30 lg. pears
6 lg. bell peppers
3 c. sugar
2 tbsp. salt
2 tbsp. celery or mustard seed
6 lg. white onions
3 sm. hot pepper, or more
2 c. vinegar
1 (9 oz.) jar mustard

Grind pears, peppers and onions in food chopped. Add remaining ingredients with 1 cup of juice from grinding. Cook slowly for 1 hour, then put in hot sterilized jars. Seal at once.