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!!