5 quarts vinegar
5 quarts hot red peppers, washed
3 pounds onion, peeled, quartered
3 whole garlic buds, peeled, chopped
1/2 cup granulated sugar
1/2 cup salt
2 tablespoons pepper
1 1/2 tablespoons lemon juice (optional)
Directions:
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.
