Oh my friend, let me tell you that you ain’t never had a pickled green tomatoes recipe like this one. Well, maybe you have, but I haven’t. I got the recipe over the phone from a farmer who said it was his grandmother’s recipe. He said she was probably turning over in her grave because he was giving away her recipes. I can just see her right now. She’s doing cartwheels as I post her recipe on the internet! OOWee! Well, that’s alright. Good recipes are suppose to live on, not die with their makers. Anyhoo. I had fun making up this batch of pickled green tomaters. The hardest part was waitin’ three weeks before I could open the jars to taste them. It was stressed to me the importance of letting the peppers, carrots and red bell pepper marry up with each other for a good while before eating. And I’m so glad I waited. If I had known those carrots were going to ROCK like they did, I would have put a whole more carrot sticks in the jars. Mercy are they good!
HERE’S ALL IT TAKES TO MAKE A BATCH
Makes 9 pints
- 2 gallons green tomatoes, cut into wedges
- 1/2 gallon white onions, thinly sliced
- 1 pint small Serrano or jalapeño peppers, whole or cut in half & seeded
- 6 cups granulated sugar
- 6 cups white vinegar
- 1/4 cup table salt
- 1/4 cup fresh ground pepper
- 3 to 5 carrots, scraped and cut into matchsticks or medallions
- 2 red bell peppers, cut into strips, squares or diamonds, whatever you desire
Put the green tomatoes, onions, and serrano peppers in a large pot. Bring to a boil then count off 5 minutes. Transfer hot vegetables to hot canning jars. Tuck the carrots and bell peppers around the edges, as many as can fit. Seal and process in waterbath canner for 5 minutes. After the jars have cooled for 24 hours, check to make sure they have a good seal before storing in a cool, dark place. It’s best to wait at least 3 weeks before poppin’ the lid on a jar for good eatin’. It’s really worth it to wait 2 months. These sweet and spicy tomatoes keep gettin’ better the longer they set.
SOMETHING I LEARNED FROM THE FARMER’S WIFE
To measure out 2 gallons of green tomatoes cut into wedges: cut the top off a one gallon vinegar jug. Fill the jug and you’ve got 1 gallon! I learned this from the farmer’s wife. She’s pickled this recipe plenty and she knows what’s she’s talking about.
Below is a picture of the TOMATOES, ONIONS and HOT PEPPERS ready to cook in the pot.
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