1 gallon green peppers, peeled
4 lg. onions
1 pt. white vinegar
1 1/2 c. sugar
1 tsp. pepper
4 hot peppers (bell and large, red for color)
1 1/2 pt. prepared mustard
1 tbsp. salt

Grind coarsely. Boil 20 minutes stirring often. Seal in hot jars.