Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe



  1. Discard seeds and membranes of peppers.
  2. Chop peppers and onions uniformly. Be sure to handle hot peppers carefully. Use 10 times as many cups of green and red sweet peppers as you do hot peppers.
  3. Cover chopped vegetables with boiling water. Let stand for 5 minutes. Drain.
  4. In large stainless steel pot, add vinegar and sugar—one cup at a time each until vegetables are covered. Add one tablespoon salt for each 6 quarts vegetables. Bring to boil. Let boil 5 minutes.
  5. Put in sterilized jars.

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