1. Slice tomatoes in rounds, about medium thickness. Place them in a large stockpot and cover them with 2 handfuls of coarse salt, which will bring out the water in the tomatoes. (Note: do NOT use regular table salt!) Cover, and let sit overnight or until reduced by half. When the ratio of tomatoes to water is almost equal, they are ready.

2. Drain water from tomatoes. Rinse well a couple of times so they aren’t too salty, but you definitely don’t want to remove all the salt.

3. Add enough vinegar to just cover the tomatoes. You may need more or less than the amount specified.

4. Slice onions into rounds and chop red peppers in a small dice. Add to the pot. Tie up pickling spices in some cheesecloth, and add to the pot. Add 4 to 5 cups sugar, and give the whole thing a quick stir.

5. Put the pot on the stove and cook at a very low simmer for 3 to 4 hours, or until tomatoes are good and soft. Immediately place the hot chow into glass jars and seal; you’ll hear them self-sealing over the next bit. Refrigerate opened jars, and enjoy!