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 serrano or jalapeno peppers
- 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 all the ingredients, EXCEPT the carrots and red bell pepper, in a large pot. Bring to a boil then count off 5 minutes. Transfer hot vegetables to hot canning jars. Tuck the carrots and 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 NEW I LEARNED
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.
Here’s a picture of the everything except the carrots and red bell pepper in the pot.
If you have questions about putting up this recipe, just holler for me through the Contact Form.