Chop up the red peppers and onions. (It should be a fine chop and the pieces very small.)
Combine all the ingredients into a large pot and bring to a rolling boil.
Let boil for about 25 minutes then transfer to canning jars. If you are eating immediately, put in the refrigerator. If you are canning for later, make sure to follow proper canning procedures and seal at once in hot, sterilized jars.