Re: Green Tomato Pickles ( HOT )
George, this sounds something like my husband does his hot peppers by just sticking them in a jar or pepper sauce bottle and refrigerating. I have a recipe that I use but it's more complicated--but good.
2 qts sliced green tomatoes
3 tablespoons salt
2 cups vinegar
2/3 cup dark brown sugar
1 cup white sugar
3 tablespoons mustard seeds
1/2 teaspoon celery seeds
1 teaspoon tumeric
3 cups sliced onions
2 large red bell pepper, chopped
1 hot green pepper, chopped (use more if you like it really hot.
Mix tomatoes and salt. Let stand 12 hours. Drain.
Heat vinegar, sugars, and spices to a boil; add sliced onions and boil gently 5 minutes. Add the drained tomatoes and peppers; bring slowly to a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon.
Pack into hot sterilized jars. Be sure syrup covers vegetables. Seal at once. Process in BWB for 5 minutes. This makes about 9 half pints. ( Note: I see by my penciled notation in the margin of my cookbook that the last time I made these I had 11 quarts of tomatoes.)