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- Green tomatoes (enough for one quart jar)
- 1 clove garlic
- 1 jalapeno
- 1/2 t. dill weed
- 1/4 t. celery seed
- 1/4 t. mustard seed
- 8 peppercorns
- 1 1/2 c. water
- 1/8 c. salt
- 1/2 c. cider vinegar
- Grandma's pickled green tomatoes.
- Colorful Roasted Pickled Peppers
- Adapted from The Gourmet Cookbook
- 4-4 1/2 lbs. mixed peppers
- I used some green, purple, and yellow bells as well as some pimentos and jalapenos.
- 1-3/4 c. cider vinegar
- 3/4 c. + 2 T. water
- 1/8 c. sugar
- 1 T. sea salt
- 6 cloves garlic
- 1/2 t. whole tri-color peppercorns
- 3 sprigs rosemary (about 3-4 inches long)
- 3 pint canning jars, rings and lids
View Full Recipe at Eliots Eats
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