Washing and wiping the peppers Adelaide cut them in halves and removed every seed.
She peeled the onions, then put the peppers and onions through the meat chopper.
Placing these in a saucepan, she covered them with boiling water and they stood for ten minutes before putting over the fire.
They boiled for three minutes and then Adelaide drained them in the wire strainer until they were very dry.
Returning to the saucepan, she added the tablespoon of salt, the cup of sugar and the pint of vinegar.
After boiling all the ingredients together for twenty minutes Adelaide filled the sterilized pint jars to overflowing, inserted a silver knife to let all air bubbles rise to the top and break, fitted on new rubbers smoothly, sealed the jars quickly and stood them upside down out of the way of any draft.
In the morning she looked the jars over carefully to be sure that they did not leak, wiped off the outsides with a damp cloth, pasted on the labels and stored the final results of her labor away in the preserve closet.