This section is from the book "Brewster Book Of Recipes", by Woman's Association of Brewster Congregational Church. Also available from Amazon: Book of recipes.
Twelve each of red and green peppers, 12 onions, medium size. Put through food chopper. (If hot peppers are used take out seeds.) Pour boiling water over all; let stand 12 minutes. Drain thoroughly; add 1 cup sugar, 3 cups vinegar, 3 tablespoons salt. Boil 15 minutes; seal hot.
Mrs. Arthur Montgomery, Mrs. H. Hagerty.
Chop fine 12 green peppers; 12 red peppers; cover with vinegar and cook 10 or 15 minutes; then drain off vinegar; add 15 onions, chopped fine, 3 teaspoons salt, 2 cups sugar, 1 quart vinegar; cook up well and seal while hot.
One quart chopped cabbage, 1 quart boiled beets, chopped fine, 2 cups sugar, 1 teaspoon black pepper, 1 teacup grated horse radish. Mix all together; cover with cold vinegar and bottle. Mrs. J. K. Stock.
Twelve large, ripe cucumbers (leave out seeds), 8 large red peppers (take out seeds), 10 large onions, 3 pints vinegar, 5 cups sugar, 6 tablespoons white mustard seeds, 4 tablespoons celery seeds. Peel cucumbers and slice; make a brine and let them lay over night; drain well. Chop onions and peppers together and cucumbers separately so to drain the water that forms from chopping. Place all in a kettle with the vinegar and boil about 30 minutes, or until transparent. Mrs. J. E. Warren.