Hot Stuff - cooking recipe

Ingredients

2 (15 1/2 oz.) cans stewed tomatoes
2 chopped onions
2 c. vinegar
1 c. sugar
salt and black and red pepper to taste
12 c. sugar
2 c. cider vinegar
1 c. water
1/2 pkg. pickling spices

Preparation

I let these remain in the liquid, but you may tie up the spices in a cheesecloth bag to later remove them.
Add 8 garlic buds to the pickles.
Bring the liquid to a boil, stirring constantly, and pour it cautiously, little by little, to avoid breaking the glass bottle.
Cover and leave at least a week or 10 days.
It is the sugar that makes the pickles so crisp, so don't skimp on the sugar.
You will be delightfully surprised at the results from this recipe.