2 1/2 lb. green tomatoes or cherry tomatoes, if large cut in quarters
2 c. vinegar
1/4 c. caning salt
2 c. water
1 (scant) tbsp. red pepper

Bring to a boil 5 minutes. Pack tomatoes in jar loosely. Pour boiling brine over tomatoes. Whip jars with clean cloth. Place lids that were in hot water on jars and adjust lid covers snugly. Wait 6 weeks. Chill and serve.