2-3 pounds firm green tomatoes, large or small
1 large or 2 medium onions, quartered or cut into 8 pieces
4 cloves garlic, halved lengthwise
3-4 bell peppers, red or green, seeded and each cut into 6 long pieces
3-4 fresh or dried chilies, halved lengthwise with scissors but left attached at the stem
4 bay leaves
2-3 tablespoons coarsely crushed coriander seeds
The Brine:
1 quart white vinegar
1/2 cup water
2 tablespoons honey
3 tablespoons salt
2 cinnamon sticks
Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers –sweet and hot— onion, garlic and bay leaves in alternating layers to fill jars up to about 1/2 inch from the rim. Sprinkle with some coriander seeds.
In a stainless pot bring the vinegar, water, honey, salt, and cinnamon sticks to a boil. Stir to dissolve the honey and salt and remove from the heat. Discard the cinnamon sticks and pour enough brine to cover the vegetables in the jars, but still leaving 1/2 inch space at the top (leftover brine can be used for other pickles). Seal the jars and let stand for about 10 days before serving.
