Pickled Peppers and Green Tomatoes


  • Hot peppers, any variety is fine
  • whole Green tomatoes--quartered or whole (green cherry tomatoes are wonderful)
  • Vinegar
  • Water


    Pack peppers and green tomatoes in jars, quart or pint. The more peppers the hotter the tomatoes. (You might want to experiment here, even with the peppers whole, the tomatoes absorb a lot of the hot.) Mix vinegar and water, 3 parts vinegar to 1 part water. Bring vinegar mixture to a boil, pour into jars and seal. The jars will seal or you can process in a boiling water bath for the suggested time of any pickle recipe. If the jars don't seal or you just make one or two, just place them in the refrigerator. They will keep several months in the refrigerator, unsealed. Let them "ripen" for about two weeks before trying them. The longer they sit, the hotter they get.