Pickled Green Tomatoes

• 1 onion, thinly sliced
• 1 red bell pepper, ribs and seeds removed, thinly sliced
• 3 lbs green tomatoes, cut into 1-inch wedges or left whole if small (about 9 medium)
• 3 -6 garlic cloves
• 3 -6 small red chilies
• 3 cups sugar
• 2 tablespoons coarse salt
• 4 cups cider vinegar
• 4 teaspoons mustard seeds
• 2 teaspoons whole cloves
• 2 teaspoons celery seeds
• 2 teaspoons whole allspice

1. In a large bowl, combine onion, bell pepper, and tomatoes.
2. Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside.
3. In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves.
4. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
5. Wipe rims of excess; screw on lids.
6. Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
7. Let jars sit in gently simmering water for 10 minutes.
8. Remove; let cool slightly.
9. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
10. Let sealed jars cool completely.
11. Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.

onion, red bell pepper, green tomatoes, garlic, red chilies, sugar, coarse salt, cider vinegar, mustard seeds, whole cloves, celery seeds, whole allspice

Taken from www.food.com/recipe/pickled-green-tomatoes-195719 (may not work)