Sliced pickles are spicy and sharp with a sweet tang—tasty
2qts. sliced green tomatoes
⅔c. dark brown sugar, firmly packed
3tblsp. mustard seeds
½tsp. celery seeds
1tsp. ground turmeric
3c. sliced onions
2 large, sweet red peppers, chopped
1hot green or red pepper, chopped
Mix tomatoes and salt. Let stand about 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 jars. Be sure syrup covers vegetables. Adjust lids. Process in boiling water bath (212°) 5 minutes. Remove jars and complete seals unless closures are self-sealing type.