Description
This vibrant recipe for Pickled Green Tomatoes, Onions, and Peppers offers a tangy, crunchy condiment perfect for adding a burst of flavor to any meal. Using fresh green tomatoes combined with bell peppers and onions, these quick refrigerator pickles are infused with a zesty brine made from vinegar, spices, and a touch of sweetness. Ideal as a Southern-American side dish, they bring a refreshing acidity and spice to sandwiches, salads, or grilled dishes.
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
Pickling 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 lightly to release their flavor.
- Pack the jars: Layer the green tomatoes, onions, bell peppers, and garlic evenly into sterilized glass jars, packing them tightly but without crushing.
- Make the pickling brine: In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, whole black peppercorns, mustard seeds, celery seed, crushed red pepper flakes (if using), and bay leaves. Bring this mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt have fully dissolved.
- Pour brine over vegetables: Carefully ladle the hot brine into the jars, covering the vegetables completely and leaving about 1/2 inch of headspace at the top of each jar.
- Remove air bubbles and seal jars: Gently tap the jars on the counter to release trapped air bubbles. Wipe the rims of the jars clean and seal them tightly with lids.
- Cool and refrigerate: Allow the jars to cool to room temperature before placing them in the refrigerator. For best flavor, let the pickles chill for at least 24 hours before serving.
- Storage: Keep the pickled vegetables refrigerated and consume within 2 months for optimal freshness and safety.
Notes
- You can adjust the heat level by increasing or decreasing the amount of crushed red pepper flakes.
- This recipe is intended for refrigerator pickling and is not shelf-stable for long-term pantry storage.
- Using a mandoline or a very sharp knife ensures uniform slices for even pickling.
