• 6 qt            sweet red peppers
• 6                hot pepper (optional)
• 3 pints        white vinegar  (2 ½ c per pint)
• 6 lbs           white sugar

Boil syrup in 3 batches otherwise you may have too much.

Clean peppers and add to boiling salted water.  Remove when water returns to boil and drain.  Pack in sterlized pint jars.  Cover with boiled syrup to within ½ inch of top.  Seal and process in canner for 10 minutes.  Remove from canner and let sit 24 hours.