2 quarts chopped sweet green peppers
2 quarts chopped sweet red peppers
1-1/2 cups chopped onion
4 tsp mixed pickling spices
2 hot red peppers (I omit this, so its optional)
1-1/2 cups sugar
4 tsp salt (I use canning salt)
3-1/2 cups vinegar (I used white distilled)

Cover chopped vegetables with boiling water; let stand 5 minutes. Drain; cover again with boiling water and let stand 10 minutes. Drain. Tie pickling spices and hot red peppers in a cheesecloth bag. Add spice bag, sugar and salt to vinegar; simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.

I use my food processor to chop everything. Don't forget to save the seeds from the peppers if you are using non hybrid. Any questions just ask.

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