|Sweet green peppers||1 Dozen, minced|
|Sweet red peppers||1 Dozen, minced|
|Yellow onions||2 Cup (32 tbs), minced|
|Celery||1 Cup (16 tbs), minced|
|White vinegar||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Pickling salt||1 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Celery seeds||1 Teaspoon|
Sterilize 6 (1-pint) jars and closures, stand them on a baking sheet, and keep warm in a 250° F. oven until needed.
Mix all ingredients in a large, heavy enamel or stainless-steel kettle, cover, and simmer 15 minutes.
Ladle into jars, filling to within 1/8" of tops and making sure liquid covers vegetables.
Wipe rims and seal or, if you prefer, leave 1/2" head space, seal jars, and process in a hot water bath 15 minutes.
Remove jars, secure seals if necessary.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before using.