Remove the jars to a rack to cool. Do not invert.

Put the jars on a rack in the canner and fill with more very hot or boiling water so it comes at least 1 inch above the tops of the jars. Bring to a boil. Cover and boil gently for 10 minutes.

Add the well-drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium-low and simmer for 30 minutes. Fill the hot jars and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.

In a large non-reactive pot, combine the sugars, turmeric, and vinegar. Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.

Drain the vegetables in a fine mesh strainer, squeezing gently.

Half fill a canning kettle with water; add the jars and bring to a boil. Reduce heat to low and keep jars hot while the onion mixture is simmering.

Bring a saucepan of water to a simmer, reduce heat to low and add the jar lids. Keep them in the hot water, but do not boil.

Combine the ground onions and bell peppers with the salt; stir and let stand for 30 minutes.

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