Pepper Slaw

1. 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. 2

   Add salt, mix well. Cover and let stand at room temperature 12-18 hours. Drain, rinse if desired.

3. 3

   Combine sugar and vinegar in saucepan. Bring to a boil.

4. 4

   Add vegetables and simmer gently, uncovered for about 25 minutes, stirring often.

5. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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