- 12 onions
- 24 bell peppers (red or green or a combination of both)
- 2 cups of white vinegar
- 2 cups of sugar
- 3 Tablespoons of canning salt
After chopping, drain any liquid off of them and put them in a large stock pan. Add enough water to cover and let it stand for about 5 minutes. Do NOT drain.
Add vinegar, sugar, and salt. Bring to a boil and boil for 5 minutes.
Ladle into hot, sterilized jars leaving 1/2 inch head space. Remove bubbles. Wipe rims of jars and put lids on. Process in a water bath for 10 min. for pints, 20 min. for quarts. Makes about a dozen pints or 6 quarts.