Potentially Irresponsible Hot Pickled Green Tomatoes based on a recipe from Southern Living Little Jars, Big Flavors |
- 5 pounds green tomatoes (cut medium ones into quarters, large into eights)
- 2 red onions, halved and sliced
- 2 pounds assorted banana peppers (sweet or hot, your choice) stemmed and sliced into 1/2" in rounds
- 2 pounds assorted hot peppers (I went batshit crazy and did a mix of cayenne, jalapeno and Thai bird), stemmed and sliced into 1/2" rounds
- 8 tsp canning and pickling salt, divided
- 8 cups white vinegar (5% acidity)
- 4 cups water
- 1 cup sugar
- 2 tablespoons pickling spice
- 2 tablespoons mustard seeds
- garlic cloves
- bay leaves
Directions
- Sterilize a half dozen quart jars.
- Get a huge bowl, (I'm not kidding. The biggest you can find).
That's right. We used a punch bowl. - In a nonreactive pan, add vinegar, water, sugar and remaining salt. Bring to a boil until sugar and salt have dissolved. Lower the heat to low. Just keep the liquid hot.
- In each quart jar add a bay leaf, a couple garlic cloves, a teaspoon of mustard seed and a teaspoon of pickling spice. Cram as much of the veggie mix into the jar as you can, keeping 1/2" headspace. Add hot liquid to jars until veggies are covered. Make sure to keep that 1/2" headspace.
- Seal jars and process in a boiling water canner for 20 minutes (as always, double check with the National Center for Home Food Preservation to ensure you're not going to end up on the wrong side of a lawsuit)
- Set jars on a cooling rack and hope you hear the thunking noise that lets you know the jars sealed. If they didn't you can either try reboiling them or put all the jars in the fridge for later use (don't be a dummy and put super hot jars into the fridge unless you're a big fan of replacing your shelves).
Good times! |
No comments:
Post a Comment