|Sugar||1 1⁄4 Cup (20 tbs)|
|White distilled vinegar||1 2⁄3 Cup (26.67 tbs)|
|Green peppers||2 Small|
|Sliced celery||2 Quart|
|Sweet red peppers||2|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Mustard seed||3 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
1. Chop peppers and onions.
2. Combine salt, sugar, mustard seed and turmeric. Blend in the corn syrup, vinegar and water, cover and heat to boiling. Add vegetables, including celery. Simmer, covered, three minutes.
3. Pack into hot sterile jars, filling to within one-eighth inch of the top of the jar and making sure that the liquid covers the vegetables. Seal at once.