9 green sweet peppers
9 red sweet peppers
1 gallon green tomatoes
18 medium onions
1 pt. vinegar
2 pts. sugar
2 sm. jars French mustard
1/4 c. salt
2 tbsp. cornstarch

Grind peppers, tomatoes, and onions. Add salt and let stand overnight; drain. Add sugar, mustard, and vinegar. Cook 20 minutes. Add cornstarch; cook 5 minutes. Seal while hot.