6 - 8 medium size ripe tomatoes, peeled and cut into 1/8's or 1/4's
3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)

MIX TOGETHER IN CUP AND STIR
1/3 or 3/4 cup apple cider vinegar 1/3 or 3/4 cup hot water 3 tbsp. sugar
1/2 to 1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground red pepper

Peel tomatoes and cut into "quarter size" pieces. Peel onions and cut cross ways into thin slices, add to tomatoes. Also add vinegar mixture. Start cooking and continue over medium heat. Stir as it heats to break up onion slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper, add some. Be careful of red pepper. Cook until onions seem tender, turn yellowish. Don't overcook, about 30-35 minutes. As soon as it cools some, put in glass jars. Seal and keep in refrigerator.