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