I got impatient a few weeks back waiting for my yellow pear tomatoes to ripen on the plants. I had a mean hankering for pickled green tomatoes. Usually, pickled green tomato recipes are for the end of the growing season, not the beginning. A voice in my head said, "Who cares what time of the season it is? There's the green tomatoes you need for the recipe right there in front of you!" So, I picked the plants clean.
I've made a very similar recipe to this last fall season, it called for red bell pepper. I didn't have any on hand, but I did have lots of carrots. I really dig pickled carrots. I made sure to fill my jars with carrots small enough to be eaten with good crackers.
The only drawback to making pickled anything is waiting. Waiting for the vegetable to soak up the brine and turn into a pickle. Oh but when that time finally comes to enjoy them on top of a salad, on the side of some smoky barbecue or just spread over a cracker - oh baby! Is it good! I have fun watching my friends gobble up a jar when we get together for grilling. Pickled carrots and green pear tomatoes just ROCK!
HERE'S ALL IT TAKES
makes 3 1/2 pints
- 1 gallon green yellow pear tomatoes
- 1/4 gallon white onion, roughly chopped
- 1/4 gallon carrots, peeled and chopped
- 1/2 pint serrano peppers, stem and seeds removed, roughly chopped
- 3 cups table sugar
- 3 cups white vinegar
- 1/8 cup table salt
- 1/8 cup fresh ground pepper
Put all the ingredients into a large cooking pot and bring to a rapid boil over medium high heat. Boil for 5 minutes.
Ladle tomatoes, onions, carrots, and peppers into clean, hot canning jars. Pour hot brine into each jar leaving 1/2-inch headspace between the top of the liquid and the lid. Remove any trapped air bubbles. Cover with 2-piece lid.
Use a boiling-water canner to process pickles for 5 minutes. Transfer jars onto a tea towel covered area for a day. Check seals, then store in a cool, dark place for up to 1 year. (You'll have them eaten up in 4 months. Trust me.)