12 lg. red peppers
1 tbsp. salt
1 pt. cider vinegar
3 c. sugar

Grind peppers, sprinkle with salt and let stand for 3 to 4 hours. Drain. Place in large, heavy saucepan. Add vinegar and sugar. Stir over medium heat until the sugar is dissolved. Boil until the consistency of jam, about 1 hour. Place in prepared jars. Makes about 6 jars. Great with meat loaf, veal and on hamburgers!