2 gal. tomatoes (quartered)
1/2 gal. onions (sliced thin)
1 pt. hot peppers (cut up)
1 c. salt
6 c. sugar
3 pts. vinegar (white)

Pour liquid over tomatoes, onions and hot peppers. Bring just to a boil. Do not boil. Put in quart fruit jars and seal. Refrigerate to make crisp.