Hot Pickled Green Tomatoes
pounds green tomatoes
medium onions, sliced
small red sweet pepper, chopped
cup seeded and finely chopped jalapeno peppers
cups white vinegar
tablespoons mustard seed
teaspoons whole peppercorns
teaspoons celery seed
- Wash tomatoes. Remove cores; slice 1/4-inch thick. Measure 12 cups. Combine tomatoes, onions, sweet peppers, and jalapeno peppers; set aside.
- In a large saucepan combine vinegar, sugar, mustard seed, peppercorns, and celery seed; bring to boiling.
- 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)
- Per serving:
- 71 kcal cal.,
- 5 mg sodium,
- 19 g carb.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet