Spicy Pickled Green Tomato, Red Onion, Carrot & Garlic |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I had a bunch of green home grown Tomatoes, Dill & Thai Peppers so I came up with this recipe. Crunchy, Sweet and Very Spicy. This is a raw pack recipe.Place a pretty ribbon on the jars and it makes a great gift. Ingredients:
6 -8 cups green tomatoes, quartered |
3 large carrots, sliced on the angle |
3 red onions, sliced |
12 thai peppers |
12 cloves garlic |
2 cups water |
1 quart vinegar |
6 tablespoons sugar |
3 tablespoons kosher salt |
3 teaspoons peppercorns |
3 teaspoons coriander seeds |
1 teaspoon mustard seeds |
1 teaspoon celery seed |
3 tablespoons chopped fresh dill |
Directions:
1. Heat vinegar and water with sugar (in a non aluminum pot) bringing to boil then simmer on low heat till ready to pour into jars.
2. Place in 3 quart hot sterile canning jars 1 tablespoon each salt, dill.
3. 1 teaspoon each peppercorns, coriander seed, 1/3 teaspoon in each of mustard seed,& celery seed,.
4. Mix tomatoes, carrots, onions together.
5. Place one pepper and garlic clove on spices then one-third vegetables an other pepper.
6. Repeat 2 more layers.
7. Pour vinegar mixture on vegetables leaving 1/2 inch head space and removing air bubbles from vegies.
8. Place sterilized lids and rings on jars and put into a water bath for 20 minutes.
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