1 gal. peppers, chopped
4 lg. onions. chopped
1 lg. bell pepper, chopped
4 cloves garlic, minced
1 cup olive oil
4 cups brine
BRINE:
2 qt. vinegar
8 qt. water
2 cup salt
2 cup suger
1 tsp. pickling spice
1 tsp. turmeric
1/2 tsp. alum
Place mixture in large pan with 4 cups of brine. Bring to a hard boil. Put in sterilized jars. Seal and process in hot water bath for 20 minutes.
