Sweet-and-Sour Green Tomato, Mushroom, Pepper & Onion Salad

A colorful, crunchy vegetable salad preserved in jars and covered with a delicious sweet-and-sour brine. Green tomatoes, mushrooms, bell peppers, and onions come together for a flavorful homemade preserve that makes a wonderful side dish for lunch or dinner.

Ingredients

For the Salad

2.2 lb (1 kg) green tomatoes, sliced
10.5 oz (300 g) mushrooms, sliced
2 bell peppers, sliced into strips
2 onions, thinly sliced
2 cloves garlic, sliced, optional

For the Sweet-and-Sour Brine

2 cups water
1 cup white vinegar
½ cup sugar
1 tablespoon salt
2 bay leaves
½ teaspoon black peppercorns
½ teaspoon mustard seeds, optional

Instructions

Wash the green tomatoes, peppers, and mushrooms thoroughly. Slice the tomatoes and mushrooms, cut the peppers into strips, and thinly slice the onions.
In a large saucepan, combine the water, vinegar, sugar, salt, bay leaves, peppercorns, and mustard seeds. Bring the mixture to a boil and stir until the sugar and salt dissolve.
Add the sliced mushrooms to the boiling brine and cook for about 3–4 minutes. Remove from the heat.
Layer the green tomatoes, peppers, onions, and mushrooms into clean, properly prepared jars. Add a little garlic to each jar if desired.
Pour the hot sweet-and-sour brine over the vegetables, making sure they are completely covered. Leave the recommended headspace for your jar and remove any trapped air bubbles.
Wipe the jar rims clean and close with properly prepared lids.
For safe long-term storage, process the filled jars using a tested water-bath canning recipe and processing time appropriate for the jar size and ingredients. Do not rely on simply pouring hot brine into jars and storing them at room temperature.
Allow properly processed jars to cool undisturbed. Check the seals before storing.

Serving Suggestion

Chill the salad before serving for the best flavor. It pairs beautifully with roasted meats, grilled chicken, potatoes, sandwiches, or a traditional dinner.

Note: Because this is a preserved vegetable recipe, use a tested canning method and accurate vinegar acidity rather than changing the vinegar-to-water ratio. For refrigerator storage instead of shelf storage, keep the jars refrigerated.