A vibrant combination of green tomatoes, pearl onions and sweet and hot peppers.
Makes: 5 Quart Jars
Prep: 50 Minutes
Processing Time: 15 Minutes
INGREDIENTS:
• ¼ cup mixed pickling spice
• 2 Tbsp mustard seeds
• 7 lbs green tomatoes, cored and cut into eighths (~21 medium)
• 4 cups sliced, seeded Hungarian or red bell peppers (~4 large)
• 4 cups sliced, seeded hot yellow banana peppers (~ 4 large)
• 4 cups sliced seeded Anaheim, poblano or fresh New Mexico peppers (~4 large)
• 2 cups pickling or pearl onions, peeled (~25 small)
• 5 cloves garlic
• 1 Tbsp salt
• 8 cups white vinegar (5%)
• 4 cups water
• 1 cup granulated sugar
DIRECTIONS:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.
Wash lids in warm soapy water and set bands aside.
• Tie pickling spice and mustard seeds in a square of cheesecloth, creating a bag. Set
aside.
• Toss tomatoes, peppers, onions, garlic and salt in a large glass or stainless-steel bowl and
set aside.
Cook:
• Combine vinegar, water and sugar in a large stainless-steel saucepan. Bring to a boil over
medium-high heat, stirring to dissolve sugar.
• Add reserved spice bag, reduce heat and boil gently for 10 minutes, until spices have
infused the liquid.
• Add vegetables and boil gently for 10 minutes, or until vegetables are heated through and
slightly tender. Remove from heat. Discard spice bag.
Can:
• Pack hot vegetables into hot jars leaving ½ inch headspace. Ladle hot pickling liquid into
jar to cover vegetables leaving ½ inch headspace. Remove air bubbles and adjust
headspace, if necessary, by adding hot pickling liquid.
• Wipe rims. Center lids on jar and apply band, adjust to fingertip tight.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a
boil. Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid.
Let jars sit for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool
12-24 hours. Check lids for seal, they should not flex when center is pressed. Remove
rings and label jars. Store in a cool, dark place.
Tips: To guarantee the most delicious, preserved foods, always begin with the best-quality
produce at its peak of ripeness.
Source: https://www.ballmasonjars.com/blog?cid=hot-pepper-mix