4 pounds fresh jalapeņos
2 lbs. sweet onions
3 cups white vinegar
2 cups sugar
2 tbs. mustard seed
2 tbs. celery seed

Wash peppers, halve, and remove seeds.
Slice onions thin.
Pack peppers and onions into hot, sterilized pint jars.
Place remaining ingredients into a saucepan and bring to boil.
Fill jars with hot liquid and seal with sterile lids.
Process for 10 minutes in a boiling-water canner.