Canned Pickled Tomatoes - cooking recipe

Ingredients

1/2 dishpan green tomatoes
2 c. vinegar to every 1 c. water
1 c. sugar or to taste
3 onions
3 hot peppers or sweet peppers

Preparation

Cut tomatoes in half (small tomatoes, leave whole).
Cover tomatoes with vinegar and water mixture.
Slice onions and peppers. Add sugar.
Cook until the tomato skins turn loose from tomatoes. Pour up into jars and seal.
Good with beans, collards and vegetables.