4 qt Pears
2 qt Onions
4    Green bell peppers
4    Red bell peppers
4    Dill pickles
2    Hot peppers
2 c  (scant) salt

SAUCE
4 c Sugar
1 tb Celery seed
2 qt Vinegar
8 tb Flour
1 tb Mustard seed
4 tb Dry mustard
2 tb Tumeric

Grind pears, onions, green and red peppers, pickles, and hot peppers; add
salt and let stand overnight. Next day wash three times in clear water. Add
dry ingredients to vinegar and cook 5 minutes. Add pear mixture and boil 20
minutes. Pour into sterilized jars and seal.