1 pt. sweet red peppers, chopped
1 pt. sweet green peppers, chopped
1 pt. onions, chopped
1 pt. vinegar (white)
1 tbsp. pickling salt
1 c. sugar
2 tsp. crushed celery seed
2 tsp. mustard seed

Cover peppers and onions with boiling water. Let stand 10 minutes, drain.

Mix sugar, vinegar and spices. Bring to a boil. Add onions and peppers. Cook (simmer) slowly 15 minutes. Pack into hot pint jars. Seal.