This zesty blend of sweet red peppers and onions is great on burgers or in salads.

• 20 to 25 red bell peppers, medium size - seeded and coarsely chopped
• 4 large white sweet onions - peeled and coarsely chopped
• 1 or 2 very finely chopped jalapeno peppers
• 3 cups sugar
• 3 cups apple cider vinegar
• 2 T. salt

Preparation -
Place all the ingredients in a large stockpot. Stir to mix thoroughly. Bring to a low boil. Reduce heat and simmer for 30 minutes. Spoon the mixture into pint jars, then process in a boiling water bath canner for 20 minutes.