Pepper-Onion Relish

2 quarts chopped sweet green peppers (10 medium)
2 quarts chopped sweet red peppers (10 medium)
1 1/2 cups chopped onions
1 1/2 cups sugar
4 teaspoons whole mixed pickling spices
4 teaspoons salt
2 each Hot red peppers
3 1/2 cups vinegar

Cover chopped vegetables with boiling water; let stand 5 minutes. Drain; cover again with boiling water and let stand 10 minutes. Drain. Tie spices and hot red peppers in a cheese-cloth bag. Add spice bag, sugar and salt to vinegar, simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to boiling. Pack hot into hot pint jars, leaving 1/4 inch (6mm) head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.