• 8 c           chopped or thinly sliced green tomatoes (about 4 lbs.)
• 2              large onions chopped or thinly sliced
• 1              sweet red pepper chopped
• 1-5          Jalapeño peppers seeded and finely chopped (optional and to taste)
• ¼ c          course pickling salt
• 1 ½ c      White vinegar
• 1 ¼ c       granulated sugar
• 1 Tbsp    mustard seed
• 1 ½ tsp   celery seed
• ½ tsp      turmeric
• ½ tsp      cinnamon


Combine vegetables.  Sprinkle with salt and let stand several hours or overnight; drain and rinse with cold water.  Combine remaining ingredients in large saucepan.  Bring to boil.  Add drained vegetables and simmer uncovered for about 15 minutes, stirring occasionally.  Pack into hot sterilized jars and seal leaving ¼ inch head space.  Process in hot water bath for 5 minutes.  Yields 2-3 pints