3 gallons green tomatoes, quartered or sliced
1 gallon chopped onion
1 qt. hot green peppers, or bell peppers
1/4 crushed red peppers (opt. if you want hot pickles)
3 pts. vinegar
6 c. sugar
1/2 c. salt

Combine all ingredients, cook, let come to a boil. Cook until they begin to change colors, pour into jars and seal. Do not over cook or they will not be crispy.