Spicy Pickled Green Tomato, Red Onion, Carrot & Garlic

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.

• Ready In: 45 mins
• Serves: 30
• Yields: 3 quarts

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.