1 gal. quartered green tomatoes
1 pt. hot peppers, cut into 1-inch lengths
1 pt. white vinegar
1/2 c. salt
1 qt. quartered onions
3 c. sugar

Mix all together. Bring to a boil or until tomatoes turn light green. Do not continue to boil. Gently stir a couple of times. Put into sterilized jars and seal.

Makes about 9 quarts.