Select Page

1 gallon peeled & chopped ripe tomatoes
1 cup chopped white onions
1 cup chopped green peppers
1 cup chopped red sweet peppers
1 or more hot peppers; chopped

Combine vegetables, 5 tbsp salt, ½ cup brown sugar, and a bag of pickling spices. Cook 2 hours until ½ of the original amount. Stir to keep from sticking. Two cups vinegar. Boil rapidly, stirring. 5-10 minutes. Remove spices. Pack in sterile hot jars.