Description
This vibrant recipe for Pickled Green Tomatoes, Onions, and Peppers brings the perfect balance of tangy, sweet, and spicy flavors. Ideal as a flavorful side dish or condiment, these refrigerator pickles are quick to prepare and packed with crunchy vegetables preserved in a zesty vinegar brine. Perfect for Southern-American cuisine enthusiasts seeking a fresh twist on traditional pickles, this recipe is vegan-friendly and keeps well in the fridge for up to two months.
Ingredients
Scale
Vegetables
- 2 pounds green tomatoes, cut into wedges or thick slices
- 1 large yellow onion, thinly sliced
- 2 bell peppers (red and green), sliced into strips
- 4 cloves garlic, smashed
Brine
- 2 1/2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
Instructions
- Prepare the vegetables: Slice the green tomatoes into wedges or thick slices, thinly slice the yellow onion, and cut the bell peppers into strips. Smash the garlic cloves to release their flavor.
- Pack the jars: Evenly layer the prepared green tomatoes, onions, bell peppers, and smashed garlic cloves into sterilized glass jars, packing them tightly without crushing.
- Make the brine: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, whole black peppercorns, mustard seeds, celery seed, crushed red pepper flakes if using, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring occasionally until sugar and salt have fully dissolved.
- Pour the brine: Carefully ladle the hot brine over the vegetables in the jars, leaving about 1/2 inch of headspace at the top. Tap each jar gently to release trapped air bubbles and wipe the rims clean to ensure a proper seal.
- Seal and cool: Seal the jars tightly with sterilized lids. Allow them to cool completely to room temperature on the counter before moving to the refrigerator.
- Refrigerate and wait: Refrigerate the jars for at least 24 hours to develop the flavors. For best taste, allow the pickles to marinate longer. These pickled veggies can be stored in the fridge for up to 2 months.
Notes
- Adjust the spiciness by varying the amount of crushed red pepper flakes.
- This recipe is designed for refrigerator pickling and is not shelf-stable for long-term pantry storage.
- Using a mandoline or a very sharp knife ensures uniform vegetable slices for even pickling.
