Pepper Slaw

• 6 whole Green Peppers
• 6 whole Sweet Red, Yellow Or Orange Peppers
• 2 whole Jalapeno Peppers
• 6 whole Medium Yellow Or White Onions
• 2 Tablespoons Canning And Pickling Salt
• 3 cups Granulated Sugar
• 2-1/2 cups 5% Acid Strength Vinegar

1. Seed and cut all peppers into narrow strips. Cut onions in half and slice halves into thins strips. Place all peppers and onions in a large bowl or crock.
2. Add salt, mix well. Cover and let stand at room temperature 12-18 hours. Drain, rinse if desired.
3. Combine sugar and vinegar in saucepan. Bring to a boil.
4. Add vegetables and simmer gently, uncovered for about 25 minutes, stirring often.
5. Ladle into hot half pint jars, pressing down as you pack so syrup covers the slaw. Fill to within 1/4 inch of jar top. Wipe jar rim. Adjust lids.
6. Process in boiling water bath for 15 minutes. Start to count processing time after water boils. Remove jars. Makes about 12 half pints.
7. **Dump an entire half pint jar atop a Boboli pizza shell. Place in a 400 degree oven for 10 minutes. Slice into squares and serve as an appetizer. Good on burgers and cold meat sandwiches also.

green peppers, sweet red, peppers, onions, canning, sugar, vinegar

Taken from tastykitchen.com/recipes/canning/pepper-slaw/ (may not work)