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Hot Pickled Green Tomatoes
Ingredients
-
3
pounds green tomatoes
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3
medium onions, sliced
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1
small red sweet pepper, chopped
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1/4
cup seeded and finely chopped jalapeno peppers
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4 1/2
cups white vinegar
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3
cups sugar
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2
tablespoons mustard seed
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5
teaspoons whole peppercorns
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2
teaspoons celery seed
Directions
1. Wash tomatoes. Remove cores; slice 1/4-inch thick. Measure 12 cups. Combine tomatoes, onions, sweet peppers, and jalapeno peppers; set aside.
2. In a large saucepan combine vinegar, sugar, mustard seed, peppercorns, and celery seed; bring to boiling.
3. Meanwhile, pack tomato mixture into hot, clean pint jars leaving 1/2-inch headspace. Pour hot vinegar mixture over vegetables, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 15 minutes. Remove jars from canner; cool on racks.
Nutrition Facts
(Hot Pickled Green Tomatoes)
- Servings Per Recipe 42,
- Calories 71,
- Protein (gm) 1,
- Carbohydrate (gm) 19,
- Vitamin A (RE) 31,
- Vitamin C (mg) 12,
- Sodium (mg) 5,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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