Description
A tangy and crunchy mix of green tomatoes, onions, and peppers, pickled to perfection. This vibrant dish is ideal as a condiment or snack, adding a zesty kick to sandwiches, salads, and more.
Ingredients
Scale
- 2 pounds green tomatoes, sliced into 1/2-inch slices
- 1 large onion, sliced thinly
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
Instructions
- Prepare the vegetables: Slice the green tomatoes, onion, and peppers into thin pieces.
- Combine the brine: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seed, and celery seed. Bring to a simmer, stirring occasionally until the sugar dissolves.
- Add the vegetables to the brine: Place the sliced green tomatoes, onion, and peppers in the simmering brine. Bring back to a simmer and cook for 5 minutes, or until the vegetables are tender-crisp.
- Can the vegetables: Sterilize canning jars and lids according to the manufacturer’s instructions. Fill the jars with the hot vegetables and brine, leaving about 1/2 inch of headspace.
- Process in a water bath: Lower the filled jars into a large pot of simmering water. Process for 10 minutes for half-pint jars or 15 minutes for pint jars.
- Enjoy: Allow the jars to cool completely before storing in the refrigerator. Your pickled vegetables will be ready in a few weeks!
Notes
- The pickled vegetables taste best after marinating for 1-2 weeks.
- Store in the refrigerator for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pickles/Condiments
- Method: canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 60 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg