Use 1 peck bell peppers. Remove seeds and cut peppers in
half. Bring to a boil 6qts water, 3 qts. white vinegar, 8 T sugar,
6T salt and 1-1/2 c olive oil. Drop peppers into liquid and boil a few
minutes, but do not overcook. Pack in jars, pour boiling liquid
over them and seal.
