Fruits & Vegetables

Hot Pepper Mix

Fruits & Vegetables

Hot Pepper Mix

A vibrant combination of green tomatoes, pearl onions and sweet and hot peppers.


5 Quart Jars (32oz)


50 Minutes

Processing Time:

15 Minutes


1/4 cup mixed pickling spice

2 Tbsp mustard seeds

7 lbs green tomatoes, cored and cut into eighths (about 21 medium)

4 cups sliced seeded Hungarian or red bell peppers (about 4 large)

4 cups sliced seeded hot yellow banana peppers (about 4 large)

4 cups sliced seeded Anaheim, poblano or fresh New Mexico peppers (about 4 large)

2 cups pickling or pearl onions, peeled (about 25 small)

5 cloves garlic

1 Tbsp salt

8 cups white vinegar (5% acidity)

4 cups water

1 cup granulated sugar

Water Bath Canning



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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

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Tie pickling spice and mustard seeds in a square of cheesecloth creating a spice bag. Set aside.

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Toss tomatoes, peppers, onions, garlic and salt in a large glass or stainless steel bowl and set aside.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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Combine vinegar, water and sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add reserved spice bag, reduce heat and boil gently for 10 minutes, until spices have infused the liquid. Add vegetables and boil gently for 10 minutes, or until vegetables are heated through and slightly tender. Remove from heat. Discard spice bag.


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Pack hot vegetables into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover vegetables leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water-canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process quart jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.