HOT PICKLED GREEN TOMATOES3 lbs. green tomatoes
3 med. onions, sliced
1 small red sweet pepper, chopped
1/4 cup seeded and finely chopped jalapeno peppers
4-1/2 cups white vinegar
3 cups sugar
2 tbl mustard seed
5 tsp. whole peppercorns
2 tsp celery seed
Wash tomatoes. Remove cores; slice 1/4-inch thick. Measure 12 cups. Combine tomatoes, onion, sweet peppers and jalapeno; set aside.
In a large saucepan combine vinegar, sugar, mustard seed, peppercorns and celery seed; bring to a boil.
Meanwhile, pack tomatoe mixture into hot, clean pint jars leaving 1/2-inch headspace. Pour hot vinegar mixture over veggies, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims; adjust lids.
Process in boiling water bath 15 minutes.
Makes about 6 pints
Source:
Better Homes and Garden Presents American All-Time Favorite Canning and Preserving Recipes