12 green peppers
12 red peppers
12 candy onions
1/2 cup salt
2 tablespoons mustard seed
2 teaspoons celery seed
6 cups sugar
1 1/2 tablespoons salt
1 1/2 cups vinegar
1 1/2 cups water
Finely chop vegetables and add 1/2 cup salt. Pour boiling water over vegetables 2 times and let drain completely. Mix spices with sugar, vinegar and water and add vegetables. Cook for 30 minutes. Put hot mixture into hot jars and seal. Makes 6 pints or 12 half pints.
This recipe is added in loving memory of Mary Cole.
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