Cut the brown ends off the tomatoes and slice into 1 inch wedges

Cut the onion into thin slices and combine with the tomatoes into a large glass bowl. Sprinkle the pickling salt over the tomatoes and onions and mix well.

Cover and allow the vegetables to sit in your refrigerator for at least 2 hours, preferably overnight.

Remove the vegetables and rinse. In a large pot combine the cider vinegar, water, turmeric, celery seed, mustard seed, and sugar. Bring the mixture to a simmer over low heat.

Thinly slice the desired amount of hot peppers. (I used ½ a red bell pepper and 1 yellow hot pepper)

Start with clean, sterilized jars and begin filling them with a few slices of the peppers. (How much you add to your jars will vary depending on how much ‘heat’ you’d like to add!) Pack the jars with the tomatoes and onions. Leave about a ½ inch from the top of the jar.

Using a funnel, pour the hot vinegar and spice mixture into the jars. Check for air bubbles and try to release them by gently tapping the jars, or by using the end of a clean kitchen utensil. Wipe the rims clean and securely attach the lids. Return the jars to a hot water bath for 15 minutes for pints or 20 minutes for quarts.