8 green bell peppers
8 red bell peppers
4 jalapenos, minced OR 2 T. of red pepper flakes
1 1/2 cups white vinegar
6 cups white sugar
4 packets dry pectin

Cut peppers into chunks and mix them with the jalapenos in a food processor. Use caution when handling jalapenos. Wash your hands well after handling them or use rubber gloves. Pulse peppers until coarsely chopped.
Place pepper puree in strainer and drain for 1 hour then transfer to paper towels to absorb more juice.

10 cucumbers, cut into chunks
6 onions, sliced
1/2 C. salt
2 C. vinegar
2 C. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 C. sugar
1 tsp. ginger
1 tsp. turmeric

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain.
Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars.
Pour the boiling liquid over cucumber mixture to fill each jar. Seal.

Makes 6-8 pints.