Hot Pickled Green Tomatoes
- 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