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See below ingredients and instructions of the recipe
1 qt Sweet onions
2 c Sweet red peppers
2 c Sweet green peppers
1 c Sugar
1 qt Vinegar
4 ts Salt
1 c Chopped cabbage
From Cathy Dorsey, New River, AZ
Chop onions and peppers finely. Combine all ingredients and bring
slowly to a boil. Cook until slightly thickened. Pour into hot
sterile jars. Fill jars to within 1/2 inch of the top. Seal. Makes 3
to 4 pints.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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