Description

This vibrant and tangy Pickled Green Tomatoes, Onions, and Peppers recipe offers a delicious way to preserve fresh summer vegetables. The crisp, slightly tart vegetables soak in a perfectly balanced brine made with vinegar, sugar, and spices, creating a delightful snack or condiment that enhances sandwiches, salads, and more. Easy to prepare and water bath canned for safe storage, these pickled veggies develop deeper flavors over a few weeks in the refrigerator.

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

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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 the mixture over medium heat, stirring occasionally until the sugar and salt fully dissolve and the liquid begins to simmer.
Add the vegetables to the brine: Place the sliced tomatoes, onion, and peppers carefully into the simmering brine. Return to a gentle simmer and cook for 5 minutes, just until the vegetables become tender-crisp but still retain their texture.
Can the vegetables: Sterilize your canning jars and lids according to the manufacturer’s instructions to ensure safety. Fill each hot jar with the cooked vegetables and brine, leaving approximately 1/2 inch of headspace at the top to allow for expansion during processing.
Process in a water bath: Submerge the filled jars in a large pot of simmering water, making sure water covers the jars by at least an inch. Process for 10 minutes if using half-pint jars, or 15 minutes if using pint jars, to properly seal and preserve the pickles.
Enjoy: Remove the jars carefully and let them cool completely at room temperature. Store in the refrigerator and allow the flavors to meld for a few weeks before enjoying your tangy, crunchy pickled green tomatoes, onions, and peppers.

Notes

Use firm, unripe green tomatoes for the best texture in pickling.
The sugar amount can be adjusted slightly for a sweeter or more tart flavor balance.
Sterilizing jars properly is crucial for safe preservation and long shelf life.
These pickles improve in flavor if left to marinate for at least 2-3 weeks before eating.
Store opened jars in the refrigerator and consume within 2 months.