Ingredients
12 green tomatoes
4 large onions
1 sweet red pepper
1 sweet green pepper
1 tablespoon pickling salt
1 cup dark honey
1 cup white vinegar
1 tablespoon mustard seeds
1 tablespoon celery seeds
Preparation
1) Chop the tomatoes, onions, and peppers coarsely. Drain.
2) Add the remaining ingredients and mix.
3) Cook slowly until tender, about 20 minutes.
4) Put into clean, hot pint jars, leaving 1/2″ headspace. Seal.
5) Process in a boiling water bath canner, pints for 10 minutes, quarts for 15 minutes.