12 red peppers, halved
12 green peppers, halved
12 onions, peeled
1 quart cider vinegar
2 c sugar
3 T salt
1 T celery seed or mustard seed
boiling water
cold water

Remove the seeds from peppers. Put vegetables through a food chopper or food processor. Put vegetables in a saucepan, cover with boiling water, then drain. Cover with cold water and bring to the boiling point; drain again. Add vinegar, salt, sugar and celery seed. Cook 10 minutes. Taste and adjust seasonings.

Ladle into pint jars and seal.

Makes 6-7 pints.