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Add a photoServings: 10
Ingredients
- 4 quarts. (8 lbs.) green tomatoes, cored and minced
- 1 1/3 c. (2 med.) onions, minced
- 2 2/3 c. (4 lg.) green peppers, minced
- 1 1/3 c. (2 lg.) sweet red peppers, minced
- 1/4 c. canning/pickling salt
- 3 c. 5% acid strength cider vinegar
- 1 c. water
- 2 c. sugar
- 1 teaspoon mixed pickling spices
Directions
- Combine tomatoes, onion, peppers and salt in large bowl. Cover and let stand overnight at room temperature. Drain well.
- Combine vinegar, water, sugar and pickling spices (tied in cheesecloth bag) in large 5-qt kettle. Bring to boiling; add in vegetables; return to boiling. Simmer 30 min, stirring occasionally. Remove spice bag.
- Immediately ladle into 8 warm pint jars, filling to within 1/4" of jar top. Wipe jar rim; adjust lids.
- Process in boiling water bath 15 min. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing types. Makes 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 183mg | 8% |
| Potassium 1177mg | 34% |
| Total Carbs 65.63g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 61.21g | 41% |
| Protein 4.93g | 8% |
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