Hot Pickled Green Tomatoes

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5 users rated this recipe an average rating of 4.0
Makes:
42 servings
Serving Size:
1/4 cup
Yields:
6 pints
Prep:
1 hr
Cook:
15 mins
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Hot Pickled Green Tomatoes

Ingredients
3
pounds green tomatoes
3
medium onions, sliced
1
1/4
cup seeded and finely chopped jalapeno peppers
4 1/2
cups white vinegar
3
cups sugar
2
tablespoons mustard seed
5
teaspoons whole peppercorns
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)
    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
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