Green Tomato Refrigerator Pickles

1. 6 large cloves garlic
2. 3 small hot peppers — seeded
3. 3 small dill heads
4. 3 teaspoons mixed pickling spices
5. 3 onions
6. 2 sweet red peppers
7. 4 large carrots
8. 5 green tomatoes
9. 5 cup water
10. 2 cup white vinegar

Peel and quarter the cloves of garlic, and divide them among 3 sterilized quart jars. Halve the hot peppers and put 1 pepper in each jar. Place 1 dill head and 1 teaspoon pickling spices in each jar. Cut the onions into thin wedges. Then slice the sweet red peppers and carrots into strips, and cut into 11/2-inch lengths. Core the tomatoes and cut each tomato into 6 wedges. Distribute the vegetables in the jars. Heat the water and vinegar to the boiling point. Put a spoon in each jar to disperse the heat and prevent the jars from cracking, then pour the hot water and vinegar mixture into the jars. Cover the jars and refrigerate. Let sit for at least 2 weeks before eating. The pickles keep for at least 1 month if refrigerated. Makes about 3 quarts. Variation: Add 1 teaspoon hot pepper flakes to each jar.