4 1/2 cups finely chopped onions
1 1/2 cups sweet Italian peppers, chopped
1 1/2 cups sweet Gypsy peppers, chopped
1/2 to 1 cup cayenne pepper (to taste)
1/2 cup sweet banana pepper, chopped
1 1/2 cups sugar
6 cups white vinegar
2 tablespoons canning salt
Combine all ingredients and bring to a boil on medium heat; allow to boil for 30 minutes, until the mixture has thickened and its volume has reduced by half. Fill the jars, leaving 1/2 inch of head space in each.
Process for 10 minutes in a boiling water canner.