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–+ servings
a mason jar filled with Quick Pickles Tomatoes and Peppers

Quick Pickled Green Tomatoes and Peppers

Arlene Mobley - Flour On My Face
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. Top your favorite sandwiches, street tacos and wraps with these crunchy spicy pickled vegetables.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Condiment, DIY
Cuisine American
Servings 3 Quarts
Calories 208 kcal

Ingredients  

Basic Quick Pickling Brine Ingredients

  • 6 cups 5% white vinegar
  • 3 cups of filtered water
  • 3 tablespoons pickling salt

Quick Pickling Herbs and Spices Per Jar

  • 3 cloves of peeled garlic (per jar)
  • 2 teaspoon pickling spice (per jar)
  • ½ teaspoon red pepper flakes (per jar)
  • 4 sprigs small dill stems per jar
  • 2 slices jalapeno peppers (per jar)

Quick Pickled Tomatoes and Peppers Vegetables

  • 3 medium Green Tomatoes (sliced into wedges)
  • 1 large large red sweet bell pepper seeds and membrane removed (sliced into rings then slice each ring into quarters)
  • 2 medium hot banana peppers (sliced into rings, seeds and membrane removed)
  • 1 small sweet onion (peeled and cut into wedges)
  • 1 medium medium jalapeno pepper (sliced)
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Instructions 

Recipe Prep

  • 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 ¼ 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.
  • Quick pickles will last up to 4 months refrigerated. You will probably eat them long before that.
  • 3 quart jars of pickled tomatoes and peppers.

Recipe Expert Tips

  • Best flavors: 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.
  • Nutritional value is for a quart size jar. 

Nutrition

Serving: 1JarCalories: 208kcalCarbohydrates: 26gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 7039mgPotassium: 782mgFiber: 7gSugar: 16gVitamin A: 3431IUVitamin C: 208mgCalcium: 112mgIron: 2mg
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