Ingredients

• 3 lb. Green Tomatoes (some slightly yellow/orange can be mixed in)
• 2 c. Onions slices and sliced in half (3 med or 1 large)
• 1 c. THRIVE Mixed Bell Peppers Reconstituted
• 1/4 c. Chopped jalapeno peppers (jarred or fresh)
• 1 1/2 c. Apple balsamic vinegar
• 3 c. White Vinegar
• 3 pinches Cane Sugar
• 2 pinches Salt and pepper
• 2 tsp. Celery Seed

Directions

1. Mix sugar and vinegar in pot and heat until sugar dissolves and hot but not boiling
2. Slice and slice again tomatoes and onions
3. Chop jalapeno peppers
4. Mix in Bell peppers and rest of ingredients in a big bowl
5. Fill sanitized quart jars with the vegetables
6. Pour the hot pickling liquid to fill each jar (this recipe should fill 3 quarts) to 1/2 inch head room in jar and put lid and band on.
7. Process in water bath for 15 minutes, take out and cool on rack. Label with date when cool.
8. Water bath is using a pot with a rack or I use other quart lid bands to put jars on, fill 2 inches up on the jars not the pot, put jars in and heat to boil.