Pickled Peppers for Abundant Supply of Bell Peppers

Description
My Aunt Maggie made these every summer and canned them as far back as I can remember. I got this recipe from her in 1984 and she had used it for years. Date and source unknown.

Ingredients

 * 1 dozen green bell peppers
 * 6 red bell peppers
 * 6 yellow bell peppers
 * 3 large white onions, chopped very fine
 * 3 tablespoons salt
 * 2 pints vinegar
 * 2 cups granulated sugar

Directions

 * 1) Cover peppers and onions with boiling water and let stand for 10 minutes.
 * 2) Drain, cover again with boiling water and let stand for 10 minutes.
 * 3) Dray until very dry. Add 3 tablespoons salt, 2 pints vinegar and 2 cups granulated sugar.
 * 4) Cook for 15 minutes and pack into jars.

Contributed by:
Cat's Recipes Y-Group