Combine 4 quarts vinegar, peppers, onions, and
garlic in a large Dutch oven; bring to a boil. Cook over low heat
until vegetables are tender, about 1 hour.
Drain vegetables, reserving liquid. Place vegetables in blender;
blend until chopped. Press vegetables through a rice strainer and
discard seeds.
Combine pureed vegetables, reserved vegetable liquid, and remaining
ingredients in a large Dutch oven. Cook until thickened over medium
heat. Let mixture simmer 30 minutes.
Quickly pour into sterilized jars, leaving 1/8-inch head space. Cover
at once with metal lids and screw metal band tight. Process in boiling
water bath for 10 minutes.
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