Spicy Pickled Green Tomato, Red Onion, Carrot & Garlic

Submitted by Rita1652

"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: 45mins
• Ingredients: 14
• Yields: 3 quarts
• Serves: 30

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.