Recipe - Pepper Rainbow Soup

16 Bell pepper, red
16 Bell pepper, green
10 Sm Onion
1 qt Vinegar
1 One half cup Sugar
2 One half teaspoon Salt

Chop the peppers and onions very fine and cover with boiling water and let
stand for 5 minutes. Drain off the water and again cover with boiling water
and let stand for 10 minutes more. Place in a muslin bag and allow to drain
over night. Combine the vinegar, salt and sugar and bring to a boil. Add
pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts
Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini