HOT PICKLED GREEN TOMATOES

3 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