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See below ingredients and instructions of the recipe
1 qt Sweet onions 1 qt Vinegar
2 c Sweet red peppers 4 ts Salt
2 c Sweet green peppers 1 c Chopped cabbage
1 c Sugar
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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