Green Tomato Pickles
A Thrill all Around
As the summer harvest of tomatoes was reaching its peak in Canberra in 2011 my neighbour, who had never grown anything much before, was overwhelmed by his crop. He had only planted some three plants and they produced in abundance in a tiny space between the path and his shed. They obviously had everything they required to grow well as he knew nothing about their requirements except to stake them.
As he started his harvest he had a large shopping bag full of green tomatoes. He asked me if it was possible to do something with them. My suggestion was to make green tomato pickles. He immediately latched onto the idea and asked me to do it. What!!!!
I had never made these kind of pickles and a search through my books produced no results. He landed on my doorstep with the bag bursting with beautiful healthy green fruit and left me with it.
In desperation the Internet was used to uncover a marvelous recipe from a lady who resides in Tasmania. It is called Sally's Green Tomato Pickles.
Starting immediately I chopped the fruit and added the onions and salt to let stand overnight. The next day when the recipe came together the amount of curry powder and mustard worried me but in it went anyway, At the end I took a small amount and immediately spat it out. It was hot, burning hot, and not very nice.
Bottling it in large jars that the neighbour had previously given me I took them over and left them by his gate, as he was not home. A note was left warning him to leave the pickles untouched for 3 weeks to give them time to mature.
One night around that time a knock on the door saw a very excited neighbour jumping up and down with joy, he had a container in his hand and on being invited in stated that these were the best pickles he had ever had. He then gave me the container of them to try, Wow. After that he gave samples to neighbours, friends and others all of whom wanted the recipe.
- 750 ml white vinegar
- 3 kg of green tomatoes
- 1 kg onions (I used brown)
- salt - small handful
- 1.5 teaspoon pepper (black)
- 1 kg sugar (white or raw)
- 3 tablespoons curry powder
- 3 tablespoons mustard powder
- Chop tomatoes and onions into a large container. Add the salt and mix well. Leave stand overnight
- Drain off the liquid the following day and add three quarters of the vinegar and boil for around 10 minutes,
- Add the sugar and boil for one hour stirring often to avoid burning,
- Mix remaining vinegar with dry ingredients and add to the pot stirring in well. Boil for a further 5 minutes and then bottle.
- As mentioned above leave it to stand for 3 weeks before using to produce the best results.