Description
A vibrant and tangy Southern-American recipe for Pickled Green Tomatoes, Onions, and Peppers. These refrigerator pickles combine crisp green tomatoes, sweet onions, and colorful bell peppers infused with a flavorful, mildly spicy brine. Perfect as a zesty side dish or condiment, they are easy to prepare and deliver a refreshing crunch with every bite.
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: Wash and cut the green tomatoes into wedges or thick slices. Thinly slice the yellow onion and slice the bell peppers into strips. Smash the garlic cloves to release their flavor.
- Pack Jars: Sterilize glass jars thoroughly. Layer the sliced green tomatoes, onions, bell peppers, and garlic evenly inside the jars, packing them tightly but without crushing.
- Make the 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 the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt completely.
- Pour Brine Over Vegetables: Carefully pour the hot brine over the packed vegetables in each jar. Leave about 1/2 inch of headspace at the top of each jar to allow for expansion.
- Remove Air Bubbles and Seal: Tap the jars gently to release any trapped air bubbles. Wipe the rims clean with a damp cloth to ensure a good seal. Seal tightly with lids.
- Cool and Refrigerate: Allow jars to cool to room temperature. Then refrigerate for at least 24 hours to allow flavors to develop optimally. The pickles can be stored in the refrigerator for up to 2 months.
Notes
- You can adjust the heat level by adding more or less crushed red pepper flakes according to your preference.
- This recipe is intended for refrigerator pickling and is not shelf-stable for long-term pantry storage.
- For uniform slices, use a mandoline or a very sharp knife while preparing the vegetables.
