2 (4 ounce) packages bacon, cut into 1 inch strips
2 sliced carrots
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
3 tablespoons distilled white vinegar
1/6 cup cider vinegar
1 cup white wine
1 cup chopped celery
1 cup cherries (optional)
2 bay leaves
Place bacon and carrots in a large, large skillet. Cook over medium high heat until evenly brown. Add celery and bell pepper, browning well. Stir-fry over low heat until pepper is no longer pink.
Add onion and bell peppers and saute for about 5 minutes on each side. Remove from heat, drain and set aside.
Stir in vinegar, white wine, lemon juice, cherries, bay leaves and chopped bacon. Pour mixture onto two cutting boards and roll joints. Cover and refrigerate for 2 to 3 hours, turning once.