by in Recipes November 6, 2020




The last of my tomatoes and lots of green ones, so I made my Auntie Verna’s Green Tomato Pickles.  Being a family recipe handed down, the amounts are a bit vague!!!




  • 5 to 6 lbs Green Tomatoes – cut into chunks
  • 2 lbs Onions – halved and sliced
  • 2 tablespoons Plain Flour
  • 1 tablespoon Mustard Powder
  • 1 tablespoon Curry Powder
  • 1 tablespoon Tumeric
  • 1 cup Sugar
  • Sea Salt – handful
  • Malt Vinegar – approximately 3 litres



Place the chopped Tomatoes and Onions into a basin






Stand overnight with the handful of salt mixed through.  This will release a lot of juice.

The next day, drain the Tomato/Onion mix.

Put into a large saucepan and pour in the Vinegar – you want to almost cover the mix but not quite.


Boil for 1/4 hour.

Add all the dry ingredients together with some more vinegar and make a paste.

Mix into the Tomato/Onion mixture and boil for another 1/4 hour.



Spoon into sterilised jars and keep in a dark cool place.


This is delicious as an accompaniment for a strong cheddar cheese or for a Ploughman’s lunch.  Growing up we used to eat it by itself on toast!!