8 to 10 bell peppers
8 cayenne peppers
1 c. sugar
1 c. water
2 c. dark vinegar
2 pt. jars, sterilized

Split lengthwise and remove all seeds and core of bell peppers. Slice about 1 inch wide. Place slices in sterile jars with 4 cayenne peppers. Set aside.

In large boiler, pour sugar, water and vinegar and bring to a hard rolling boil, stirring constantly. Allow to boil 3 minutes. Pour liquid over peppers and seal. Water bath 5 minutes.

Allow 4 to 6 weeks before using. When ready to use, refrigerate and chill thoroughly. This keeps me crisp. The juice is excellent over any type of greens and the peppers are great to eat along with your greens, white beans and cornbread or pone. When cooking white beans or turnip greens, to add a little more flavor throw in 1 or 2 fresh cayenne peppers. It enhances the flavor.