Description
This recipe for Pickled Green Tomatoes, Onions, and Peppers offers a tangy and crunchy way to preserve fresh garden vegetables. The vegetables are briefly simmered in a flavorful brine of vinegar, sugar, salt, mustard seed, and celery seed, then canned using a water bath method to ensure long shelf life. Perfect as a zesty condiment or salad addition, this classic pickling method brings out the best in crisp green tomatoes and colorful peppers.
Ingredients
Scale
Vegetables
- 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
Brine
- 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 into 1/2-inch thick slices. Thinly slice the onion and cut both the green and red bell peppers into thin strips to ensure even pickling.
- Combine the brine: In a large saucepan, mix together the distilled white vinegar, water, sugar, salt, mustard seed, and celery seed. Heat over medium heat, stirring occasionally until the sugar and salt fully dissolve and the mixture reaches a simmer.
- Add the vegetables to the brine: Carefully add the sliced green tomatoes, onion, and pepper strips to the simmering brine. Return to a gentle simmer and cook for 5 minutes until the vegetables become tender-crisp, absorbing the flavors without becoming mushy.
- Can the vegetables: Sterilize canning jars and lids according to manufacturer’s instructions to ensure safety. Fill each jar with the hot vegetables and brine, leaving 1/2 inch of headspace at the top to allow for expansion and vacuum sealing.
- Process in a water bath: Place the filled jars in a large pot of simmering water, making sure jars are completely covered by at least 1 inch of water. Process half-pint jars for 10 minutes or pint jars for 15 minutes to properly seal and preserve the pickles.
- Enjoy: Remove the jars carefully and allow them to cool completely at room temperature. Store the sealed jars in a cool, dark place or refrigerate. The pickled vegetables will develop their best flavor after a few weeks and can be enjoyed as a tangy side or condiment.
Notes
- Ensure jars and lids are sterilized to prevent spoilage.
- Use fresh, firm green tomatoes and crisp peppers for optimal texture.
- The pickles improve in flavor after resting for at least 2 weeks.
- Store unopened jars in a cool, dark place; refrigerate after opening.
- Adjust sugar or salt to taste depending on dietary preferences.
