Quick Pickled Green Tomatoes and Peppers is an easy way to make pickled tomatoes and peppers. Quick pickled vegetables can be made in minutes and last for months in the refrigerator.
White Vinegar | Pickling Salt
Filtered Water | Peeled Garlic
Pickling Spice | Dill Stems
Crushed Red Pepper Flakes
Jalapeno Peppers | Onion
Green Tomatoes
Sweet Red Bell Peppers
Hot Banana Peppers
Gather supplies and ingredients, then wash jars, lids, pots, and utensils in hot soapy water. Cut tomatoes and onions into wedges and peppers into rings. Add the herbs and spices to each quart jar.
Pack each jar tightly with prepared tomatoes, onions, and peppers, then place on a folded towel. Combine brine ingredients in a non-reactive pot, bring to a boil, and simmer on low for three minutes.
Using a funnel and ladle, fill each jar with hot brine. Release trapped air bubbles with a wooden chopstick or canning bubbler, then add additional brine as needed, leaving ¼-inch headspace at the top.
Wipe jar rims dry, add clean lids, and tighten rings fingertip-tight. Place jars on a towel and repeat, making additional brine if necessary. Cool completely before refrigerating; quick pickles keep up to four months.