PICKLED GREEN TOMATOES

Fill 2/3  of a large aluminum dishpan with
hard, green tomatoes (about 2 gallons)
chopped up in large pieces; add 
1/2 gallon chopped onions (large pieces),
one quart chopped hot green pepper,
six cups sugar,
1 cup plain salt,
black pepper to season,
and one gallon red vinegar.

Heat this to the boiling point, stirring occasionally.
Remove from heat and immediately put in hot sterilized
jars and seal.
(Note:  one bushel of green tomatoes makes approximately
24 quarts.)