· 8 bell peppers, red and green, ground or finely chopped in food processor
· 4 cups ground green tomatoes, or finely chopped in food processor
· 4 cups ground pickling cucumbers, or finely chopped in food processor
· 3 cups ground onions, or finely chopped in food processor
· 3 1/2 cups cider vinegar
· 2 cups sugar
· 2 tablespoons pickling salt
· 2 tablespoons mustard seeds
· 1 teaspoon celery seeds
· 2 tablespoons mixed pickling spices in a tied cheesecloth bag

Preparation:

Prepare the work area, canner, jars, and lids.

Prepare the vegetables; drain off excess liquids.

Combine the vegetables in a large stainless steel or enamel-lined kettle.

Stir in 1 3/4 cups of the vinegar.

Place over medium-high heat and bring to a boil. Continue boiling, stirring frequently, for 30 mintues.

Drain and discard liquids.

Add the remaining 1 3/4 cups vinegar, the sugar, salt, celery seeds, and mustard seeds.

Add the cheesecloth bag with mixed pickling spices. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

Fill hot, prepared jars, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes.

Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.

Makes 6 pints.