• 3 cups thinly sliced green tomatoes
• 1/2 cup thinly sliced onions
• 1/2 cup cherry bomb peppers
• 5-10 cloves garlic
• 1 teaspoon fennel seed
• 2-3 sprigs fennel blossom or parsley
• 2 cups apple cider vinegar
• 1 cup water
• 1 cup sugar
• 1/2 cup kosher salt

Combine vinegar, water, sugar, and salt in a nonreactive pot and bring to a boil. Stir to dissolve sugar and salt. Pour the mixture over the vegetables in a large glass bowl and cover with a plate to submerge. Let stand at room temperature until cool. Then can place in a plastic container and refrigerate. Good for 1 month.