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1 1/2 tsp. ground allspice
1 to 2 tsp. cinnamon
1 1/2 tsp. cloves
1 gal. chopped and peeled ripe
1 c. chopped bell peppers
1 1/2 c. chopped sweet red
1 1/2 to 2 c. vinegar
1 c. sugar
3 Tbsp. salt
2 large chopped onion (about
1 pt.)

Tie spices loosely in cheesecloth bag and boil with
vegetables until mixture reduces to half its original value.
Stir well while cooking to prevent scorching (burns easily).
Add vinegar, sugar and salt. Boil rapidly 5 minutes, stirring
constantly. Pour and seal jars.

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