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24 green tomatoes
12 large sweet onions
12 large sweet peppers
1 heaping cup of salt
apple cider vinegar
1/2 cup pickling spices


Slice all vegetables into ¼-inch thin slices and place in cheesecloth. Alternate tomatoes, onions and peppers, sprinkle salt between each layer and let stand overnight. NOTE: do not let vegetables come in contact with juice, you must support it and let juices drain from vegetables. The next day place all vegetables into a large pot with enough apple cider vinegar to cover and place the ½ cup of spices tied in cheesecloth into the pot. Cook slowly for 2 hours or until onions are tender. Seal in clean jars using the hotpack method.


8 + pints

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