This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
This recipe makes a good recipe to serve with meat. It is from Mrs. L. J. Harwood, 952 Riverside Dr.
6 large red peppers
6 large green peppers
8 medium onions
Grind the above and add three tablespoons salt. Pour boiling water over to cover and let stand 5 minutes. Drain thoroughly. Add two cups sugar and one pint vinegar that have been stirred together. Boil 5 minutes; put in jars and seal.