1 quart ripe red peppers. 1 quart water. 2 quarts vinegar. 2 medium sized onions. 1 clove garlic. 1 tablespoonful whole black peppers. 1 tablespoonful cloves. 1 tablespoonful allspice. Salt to taste.
Divide the allspice, cloves and black peppers into halves. Boil the red peppers, water, vinegar, garlic and onions in an enameled pan for two hours, then rub the mixture through a coarse sieve or put it through a fruit press and return it to the pan.
Season with salt to taste, add the spices and simmer for twenty minutes.
Cool slightly, bottle and cork.
Another Method: Twenty-four red peppers, twenty-four green peppers, thirty medium sized onions, two cupfuls of sugar, one quart of vinegar and one tablespoonful of salt. Wash and dry the peppers and remove the seeds. Put the onions and peppers through a food chopper, then cover them with boiling water and cook for fifteen minutes. Drain until dry. Add the sugar, vinegar and salt and cook together for twenty minutes.
Seal while hot in jars or jelly glasses and cover with melted paraffin.