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Add a photoServings: 6
Ingredients
- 1 doz Green tomatoes cored, quartered
- 3 med Green bell peppers seeded, minced
- 3 med Red bell peppers seeded, minced
- 3 med Yellow peppers seeded, minced
- 3 med Onions peeled, quartered
- 1 c. Fresh jalapenos stemmed, minced
- 1 quart Pickling Liquid see * Note
Directions
- In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a nonreactive saucepan. Add in the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add in the mix to the tomatoes. Stir in the pickling liquid. Over high heat, bring the mix to a boil. Reduce the heat to medium and simmer for 20 min.
- Remove from the heat and spoon into 6 sterilized half-pint preserving jars, filling the mix to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a warm lid. Tightly screw on the metal ring. Process in a warm water bath for 15 min. Using tongs, remove the jars, place on a towel, and let cold. Test the seals. Tighten the rings. Store in a cold dark place. Let age for 2 weeks before using.
- This recipe yields 6 half pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 416mg | 17% |
| Potassium 1054mg | 30% |
| Total Carbs 44.26g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 11.73g | 8% |
| Protein 4.85g | 8% |
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