by Gavin from The Greening of Gavin.
Chilly nights and the first frost on the ground? Have your tomato bushes finally finished, but there are still lots of green fruit on your plants? Well, look no further for a gourmet solution. This recipe will have you breaking out the Mason/Fowlers Jars in no time flat! I whipped up a few jars yesterday from left over tomatoes when I pulled out the last of my tomato vines on Saturday.
- 750 ml white vinegar
- 3 kg (6lbs) green tomatoes, any type
- 1 kg (2lbs) brown onions
- 3 tablespoons salt
- half teaspoon ground black pepper
- 1 kg (2lb) sugar
- 3 tablespoons curry powder
- 3 tablespoons mustard powder
1. Chop the onions and tomatoes, sprinkle with salt, mix well in a bowl, then leave stand overnight.
2. The next day drain off the liquid. Add tomatoes/onions to a large frying pan and add three quarters of the vinegar. Bring to boil and boil for 10 minutes. Add the sugar, bring back to the boil whilst stirring. Then boil for 1 hour to reduce, stirring often.
In this case I halves the recipe and as you can see it makes about two and a half 600ml (1 pint) jars of pickle. I did not have enough green tomatoes to make up the 1.5kg I needed, so I added some not quite ripe red ones, hence the final colour of the pickle. I did not need to water bath the jars because there is so much vinegar in the recipe.
This is one of the nicest ways to use green tomatoes. I just hate throwing them into the compost bin along with the spent tomato vines. It tastes great, and a good way to use something one would normally throw away. If you have any green tomato tips, we would love to hear them via comment.