24 green mango peppers
24 red mango peppers
2 or 3 common red peppers
15 large onions
Grind all, not too fine, scald and let stand five minutes. Drain, scald again and let stand ten minutes then drain and add 2 tablespoons salt, 3 cups sugar, 1 1/2 quarts vinegar. Boil twenty minutes then put in jars and seal.
Contributed by Mrs. M. D. Lotter of Moberly, Mo.
