1 gal. sm. green tomatoes
1/2 gal. sweet white onions
1 c. hot green pepper, chopped
3 c. sugar
3 c. vinegar
1/4 c. salt
1 tbsp. black pepper

Quarter tomatoes; chop onions in chunks about the size of prepared tomatoes. Bring peppers, sugar, vinegar, salt and black pepper to a boil. Add tomatoes and onions. Bring to a boil again and cut off fire immediately. Put in hot jars and seal. Let cure 2 to 3 weeks before eating. DO NOT OVER COOK or pickles will be too soft.