Recipe: Hot Pickled Green Tomatoes

I have the recipe. However, the way it was written is unsafe to use according to today's standards. It was probably based on vinegar that was more acidic than what we have now.

So, I can post it with changes . Otherwise it can lead to botulism. This is not a USDA approved recipe, so do so if you feel comfortable. Again, I did change the amount of vinegar called for.

PICKLED GREEN TOMATOES

10 to 12 medium green tomatoes
2 med. onions
1 red or green pepper
3 large carrots
3 stalks celery
4 cups white vinegar, 5 % acidity
1 cups water
4 T. canning salt
3 large cloves garlic, peeled and quartered
3 small dried hot chilis, broken in half
2 tsp. mixed pickling spice

Cut tomatoes into 6 to 8 wedges. Cut onions into 1 inch cubes. Cut carrots into halves, then into 1 1/2 inch long pieces. Cut celery into 1 1 /2 inch long pieces.

Mix vegetables together and let sit. Mix vinegar, water, salt and heat to boiling. Put vegetables into quart jars. To each jar add 4 garlic pieces, 2 pieces of dried chili, and 1 tsp. pickling spice. Pour liquid into each jar. Leave 1/2 inch headspace. Refrigerate or process in a boiling water bath canner for 15 minutes.