6 lbs. ripe pears (18 med. pears)
3 c. sugar
1/2 c. yellow mustard
2 c. diced onions
1 (4 oz.) jar pimientos, diced
1/4 c. raisins
2 c. white vinegar
2 tbsp. salt
1 c. diced green pepper

Pare pears and cut into eighths lengthwise. Combine sugar, vinegar, mustard and salt in 6 quart kettle. Bring to a boil and add all ingredients. Bring to a boil, reduce heat and simmer 10 minutes or until pears are tender. Ladle into hot sterilized jars. Seal. Makes 6 pints. (Good with pinto beans and peas.)