Print
Yield:
6 half pints
Level:
Easy

Ingredients

  • 1 dozen green tomatoes, cored and quartered
  • 3 medium green bell peppers, seeded and chopped
  • 3 medium red bell peppers, seeded and chopped
  • 3 medium yellow peppers, seeded and chopped
  • 3 medium onions, peeled and quartered
  • 1 cup fresh jalapenos, stemmed and chopped
  • 1 quart Pickling Liquid

Directions

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a nonreactive saucepan. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. Stir in the pickling liquid. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from the heat and spoon into 6 (half-pint) preserving jars, filling the mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for 2 weeks before using.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Bunny Chow

Recipe courtesy of Graham Perkett

Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow

Recipe courtesy of Sean Brock

Chicken Chow Mein

Recipe courtesy of Ching-He Huang

On TV

So Much Pretty Food Here