10 to 12 lg. red sweet peppers
12 lg. green sweet peppers
15 onions

Remove seeds, chop or grind peppers and onions. Pour boiling water over all and let stand 5 minutes. Drain. Make a solution of 1 part vinegar to 2 parts water. Put peppers and onions in this and let come to a boil for a few minutes. Drain again. Then add 1 pint cider vinegar, 2 1/2 cups sugar and 3 level teaspoons of salt. Let come to a rolling boil. Boil 1 minute. Then seal hot.

Mix pepper hash with salad dressing for tartar sauce. You can eat pepper hash over your fried potatoes or as is.