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
• 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)
• 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.
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.