Green Tomato Hot Pepper Pickles

By á-47

Makes 6 pints

Ingredients

• 2 1/2 lb. green tomatoes (about 7 medium), cut into eighths
• 1 lb. yellow, green and orange hot banana peppers (Hungarian wax), cut into 1/2" rings
• 1 lb. Anaheim peppers, cut into 1/2" rings
• 1 small onion, sliced (1 1/4 cups)
• 4 tea. canning and pickling salt, divided
• 4 cups white vinegar (5% acidity)
• 1/2 cup sugar
• 1 Tbsp. pickling spice
• 1 Tbsp. mustard seeds
• 5 small garlic cloves

Preparation

Step 1

Sterilize jars

Toss together first 4 ingredients and 3 tea. salt in a very large bowl. Let stand 20 minutes. Drain.

Bring vinegar, sugar, remaining 1 tea. salt, and 2 cups water to a boil in a 12 qt. stainless steel pot,, stirring until sugar dissolves.

Place 1/2 tea. pickling spice, 1/2 tea. mustard seeds, and 1 garlic clove in each hot jar. Using a slotted spoon, transfer vegetables to hot jars, packing tightly and leaving 1/2" headspace. cover vegetables with hot pickling liquid, leaving 1/2: headspace.

Seal and process jars for 15 minutes.