2 qts. quartered green tomato
2 c. chopped onion
3/4 c. chopped hot peppers
2 c. sugar
3 tbsp. salt
2 c. vinegar
1 tsp. celery seed

Put tomatoes, onions and hot peppers in large pan. Mix remaining ingredients together. Pour over tomatoes. Bring to a boil. Remove from heat immediately, put in hot, sterile jars and seal.

NOTE: For spicy but not hot pickles, reduce hot pepper to half or less the amount called for and fill. Measure with chopped sweet peppers.