10 pickles, sliced thin
1 c. green peppers
1 c. red peppers
1/2 c. onions, diced
1 c. vinegar
2 c. white sugar
1 tbsp. mustard seed
1 tbsp. dill seed
1 tbsp. salt

Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.