Green Tomato Pickles

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Laurie
Posts: 4
Joined: Thu Jun 18, 2009 4:40 pm

Green Tomato Pickles

Postby Laurie » Sun Jun 21, 2009 4:05 pm

Hi, I'm new to this forum, but with some prodding from Vicki I'd like to share a recipe for an great recipe for green tomato pickles, handed down in my wife's family. I've made about six batches with varying degrees of success because you learn the tricks as you go, but the latest was probably the best. I actually sell a few bottles for $5 or $6 a bottle and more than cover my costs, while making a few extra jars for us and family. If you have any questions about how to get the best out of the recipe just post me and I'll try to explain the shortcuts. You might want to experiment with how small you cut the tomatoes - cutting very small is more tedious, but the result is a smoother pickles. Some prefer the fruit a bit chunkier and should cook a tad longer.
My practice is to boil the bottles and lids vigorously for about five minutes to sterilise and have had no problems with spoilage and was wondering if boiling is sufficient or if sterilising with 20 minutes in the oven is considered essential.
I'd like to have a crack at other pickles, as well as chutneys and relishes, and would be pleased to hear from anyone who recipes or has come across any good books or sites with recipes for them.
Anyway, here's the recipe. I hope you enjoy it. ...
cheers, Laurie, of Lismore.

Green Tomato Pickles

INGREDIENTS
• 900grams green tomatoes
• 900gr brown onions
• 900gr cauliflower
• 2½ cups brown vinegar
• 680gr white sugar (raw works too!)
• 1 tablespoon mustard
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 2 heaped tablespoons plain flour
• ¼ cup salt
• 1 tablespoon whole cloves (tied tightly with string or cotton in a piece of clean white cloth or muslin)

METHOD
• Cup up tomatoes
• Peel and chop onions.
• Cut cauliflower into small florets (discarding most of stem).
• Place cut vegetables into a large basin.
• Sprinkle veggies with salt, cover and leave overnight.
• Next day, drain any liquid from basin.
• Place veggies in boiler.
• Add sugar and two cups of vinegar, and cloves wrapped in material.
• Cook until tender, but do not overcook.
• Combine flour, spices and remaining half cup of vinegar, ensuring there are no lumps. (NB: If the veggies mixture looks to have too much liquid, ladle out some to make flour/spices mixture)
• NB: tomatoes should be really green. Depending on how juicy they are, you may need to add either more sugar or salt to taste at this point.
• Boil for 5 minutes, stirring regularly.
• Remove and bottle at once. Wipe down bottles and allow to stand overnight to cool covered with tea towel.
• Seal.

NB – When bottling, place a tea towel/s or several layers of newspaper under the bottles as the spices in the mixture may stain some bench tops. Use old tea towels as they are likely to get stained. After washing keep them aside and use when making your next batch.
Last edited by Laurie on Mon Jun 22, 2009 9:01 am, edited 1 time in total.

Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Green Tomato Pickles

Postby Shadowgirlau » Sun Jun 21, 2009 5:23 pm

Okay second time lucky.

Hi Laurie, welcome to our little group. It is lovely to see new faces pop online and join in.

The Green Tomatoe Pickles sounds great and so I have added it to my "to try list" one day. I have a couple of green tomatoe pickle recipes, I must say however the more the merrier and I do like tried and true recipes the most.

As to the boiling/heating method. Well I don't think it matter whether one boils their jars/bottle or pops them in the oven as the end results are the same. For myself, I wash the jars/bottles in hot soapy water and rinse well then pop them in a hot oven for 20 to 30 minutes. This is because they are out of the way, I know they are clean/sterile and they are ready when I am.

Look forward to hearing more from you in the future.

Cheers
Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Green Tomato Pickles

Postby minnie » Sun Jun 21, 2009 5:26 pm

Hi Laurie,

Welcome, it's great to see you here... can you also put your recipe on the 'recipes' area... ;)

I wash my bottles in hot soapy water, then rinse in boiling or almost boiling water and pop in the oven upside down for 15-20 mins at 115 degrees or thereabouts. I use new lids and put them in boiling water and take out with one of those magnetic gizmos to put on each bottle as I fill them.

I feel comfortable with doing the oven bit, just in case and I couldn't bear anything to go off after doing so much work. ;)
:D
Vicki

Laurie
Posts: 4
Joined: Thu Jun 18, 2009 4:40 pm

Re: Green Tomato Pickles

Postby Laurie » Sun Jun 21, 2009 9:29 pm

Hi, Vicki and Kathleen, and thanks for your quick reply.
The great thing about using boiling water method is that I use the same pot in which I cook the fruit, so I know it's absolutely clean. My brother, who is a chef, uses this method in making sauces for bottling, and uses the handle of the wooden spoon (like the tea towels, use the same one cause it too gets stained by the turmeric) to ease them from the water, tippings each up to drain them.
It's easy then to lift them out and put them upright on a tea towel, allowing any remaining water inside to evaporate.I cover the jars with a clean tea towel.
Re my first posting, I hope to hear from someone with the gen on making great pickles, chutney and/or relish. I'm still pretty new to this caper so any tips, recipes or resources anyone can suggest would be much appreciated.
Cheers, Laurie

rdtj04
Posts: 333
Joined: Tue Aug 12, 2008 7:58 pm
Location: Brisbane, Queensland, Australia

Re: Green Tomato Pickles

Postby rdtj04 » Sun Jun 21, 2009 9:56 pm

Hi Laurie,

Welcome to the forum. I hope you find what you are looking for here... :)
Cheers

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Green Tomato Pickles

Postby minnie » Mon Jun 22, 2009 9:08 am

Hi Laurie,

I've got some other step by steps to put up, one for Kathleen's meatballs and an Apple and Date Chutney I make.

I do more chutney's than pickles other than 'pickling' zucchini and button squash which if I can get my squash and zucc going this summer will make up a ton of, it's hard to keep up with the demand for this... I'll definitely do a step by step when I do.

You'd love the Digby Law's Pickle & Chutney Cookbook if you love pickles and chutneys, there are just so many recipes and each one I've tried is perfect. And you're in the Mango growing area so Great Grandmas Mango Chutney is yum it's in our recipes viewtopic.php?f=10&t=349 when I made this I nearly chopped my finger off and ended up at Casino Hospital getting it sewed back on. :lol: No blood or finger in the chutney though which was lovely (DH's great-grandmothers recipe) but the mangoes must be green (not ripe) unlike Asian green mango which is green and ripe... just to confuse.
:D
Vicki

Laurie
Posts: 4
Joined: Thu Jun 18, 2009 4:40 pm

Re: Green Tomato Pickles

Postby Laurie » Mon Jun 22, 2009 10:09 am

Thanks, Vicki,
I've salted away the Mango Chutney recipe and will keep my eye out for green mangoes later in the year. My small Bowen mango tree took a battering from our big hail storm in Lismore region 18 months or so ago but looks to have recovered now despite some scaring. I'm not sure how long they take to bear fruit.
Apple and Date chutney sounds scrummo and I look forward to seeing your recipe.
I've had mixed success with zuccs and squash. Maybe I'm not giving them the right start with soil prep or too much/little water ... there seems to be a bit of a knack to growing them, like so many things in the veggie world. Disease seems to take hold all too quickly, but I'll give them another go in spring.
I'll order Digby Law's book - thanks for the tip - and will try to keep my fingers out of the way!
cheers, Laurie


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