- 1 dozen red peppers (medium to large)
- 1 dozen green peppers (medium to large)
- 1 dozen onions (medium)
- 3 cups vinegar
- 2 cups white sugar
- 2 Tbsp. salt
- 1 Tbsp. celery seed
- 1 Tbsp. mustard seed
- 1 tsp. powdered or ground mustard
Grind peppers and onions. drain off juice. Mix ground or powdered mustard with vinegar. Mix all ingredients together and cook for 1/2 hour. Stir frequently. Bottle and seal in sterilized jars.
By Robin from Washington, IA
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