Quick Pickled Green Tomatoes and Peppers
Quick Pickled Green Tomatoes and Peppers is an easy recipe for making pickled tomatoes and peppers. Quick pickled vegetables can be made in minutes and last for months in the refrigerator. Top your favorite sandwiches, street tacos and wraps with these crunchy spicy vegetables picked from the garden or bought at the Farmers Market. Customize the flavors by changing the variety of fresh tomotatoes or peppers you use.
Basic Quick Pickling Brine Ingredients
Quick Pickling Herbs and Spices Per Jar
- 3 cloves of peeled garlic, per jar
- 2 teaspoon pickling spice, per jar
- 1/2 teaspoon red pepper flakes, per jar
- 4 small dill stems per jar
- 2 jalapeno slices, per jar
Quick Pickled Tomatoes and Peppers Vegetables
- 3 or 4 medium Green Tomatoes, sliced into wedges
- 1 large red sweet bell pepper seeds and membrane removed, sliced into rings then slice each ring into quarters
- 2 or 3 medium-hot banana peppers, sliced into rings, seeds and membrane removed
- small sweet onion, peeled and cut into wedges
- 1 medium jalapeno pepper, sliced
- Gather the supplies and ingredients
- Wash the jars, lids, pots, and utensils in hot soapy water and drain.
- Prep the vegetables by cutting the tomatoes and onions into wedges and the peppers into rings before heating the brine.
- Put all of the herbs and spices into the bottom of each quart jar.
- Pack each quart jar tightly with the wedged tomatoes, onions and sliced peppers. Set the jars on a folded towel on the counter nearby while heating the brine.
Make the Quick Pickle Brine
- Place all of the brine ingredients into a 6-quart stainless steel or non-reactive pot only after preparing the vegetables to ensure that the brine will stay hot.
- Bring to a boil and allow to simmer on low for 3 minutes.
- Keep the brine hot while filling the jars.
Filling the jars
- Place a wide mouth funnel on top of one of the filled quart jar.
- Using a ladle fill the jar with the hot brine. Let the brine settle then use a wooden chopstick or a canning bubbler stick to release the trapped air bubbles.
- Top the jar off with more hot brine till the jar is filled leaving a 1/4 inch headspace.
- Wipe the rim dry with a paper towel and place a clean flat lid on. Twist the canning ring on fingertip tight.
- Place the filled jar on a soft towel and repeat filling each jar. If needed boil more brine so you have enough to fill all the jars completely.
- Allow the jars to cool completely before refrigerating.
- For best flavor allow the tomatoes and peppers to pickle for a week before eating.
- Quick pickles will last up to 4 months refrigerated. You will probably eat them long before that.
- Serving Size: 1/4 cup
- Calories: 16
- Sugar: 1.1g
- Carbohydrates: 2.2g
Keywords: Quick Pickled Tomatoes, Refrigerator Pickles, Easy way to preserve tomatoes