2 qts. chopped sweet red peppers (about 16 medium)
2 qts. chopped sweet green peppers (about 16 medium)
1 1/2 c. chopped onions
2 tsp. mixed pickling spices
1 hot red pepper
3/4 c. sugar
2 tsp. salt
1 1/2 c. vinegar

Cover chopped vegetables with boiling water; let stand 5 minutes. Drain; cover again with boiling water and let stand 10 minutes. Drain. Tie spices and hot red pepper in a cheesecloth bag. Add spice bag, sugar, and salt to vinegar; simmer 10 minutes. Remove spice bag. Bring to boiling. Pour, boiling hot, into sterilized jars, leaving 1/8 inch head space. Adjust caps. Yield: About 6 half pints.