2 gal. green tomatoes, cut in quarters
1 pt. hot peppers, chopped fine
1/2 c. salt
1 1/4 qts. vinegar
8 onions, quartered
6 c. sugar
2 tbsp. black pepper

Mix all ingredients at once in a large pot; heat to a boil. Cook for 5 minutes, then seal in jars. Makes 8 to 9 quarts.