2 gal. green tomatoes, cut into sm. wedges
1 gal. chopped onions
2 c. hot peppers, sliced thin (jalapeno peppers)
6 bell peppers, chopped
1 qt. vinegar
3 c. sugar
1/4 c. salt

Wash and clean vegetables, slice or chop as directed. Set aside. Bring vinegar, sugar and salt to a boil. Pack vegetables in hot jars and cover with boiling liquid leaving 1/2 inch head space. Put on lids; screw down. It will take about 1 gallon or more vinegar for this amount of vegetables. Yields approximately 10 quarts.