6 red sweet peppers
6 med. onions
2 c. sugar
6 green peppers
3 tbsp. pickling salt
1 pt. vinegar

Wash and finely chop the vegetables. Cover with boiling water. Soak for 5 minutes, drain and rinse. Cover again with boiling water. Let stand 10 minutes and drain. Add remaining ingredients. Cook slowly for 15 minutes. Put in sterilized glass jars and seal. Scald jars.