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Pepper and Onion Relish

Peel six white onions; cut six red and six green peppers in halves and remove the seeds; chop fine the onions and peppers with half a cup of parsley leaves, cover the whole with boiling water, set a plate above and let stand five minutes; drain, add one cup of sugar, two teaspoonfuls of salt, and two cups of vinegar; let boil half an hour; seal in small cans.