1 qt Sweet onions

      2 c  Sweet red peppers

      2 c  Sweet green peppers

      1 c  Sugar

      1 qt Vinegar

      4 ts Salt

      1 c  Chopped cabbage

  From Cathy Dorsey, New River, AZ
  Chop onions and peppers finely.  Combine all ingredients and bring slowly
  to a boil. Cook until slightly thickened. Pour into hot sterile jars.  Fill
  jars to within 1/2 inch of the top. Seal. Makes 3 to 4 pints.
  Source: Rock Springs Sweet Onion Festival Cook Book 1992