Green Tomato Pickles

After my vegie garden update, I had a number of questions regarding my recipe for Green Tomato Pickles, so I thought I would do a post about it today.

I had actually never tried Green Tomato Pickles before, but we always have a jar in the fridge – that I buy – because Cam loves it on sandwiches with cold left over lamb. It always looked a bit off putting to me! Anyway we had all these green tomatoes in the garden , so I thought why not give it a go. The recipe I found is quite an easy one, that uses a bottle of Wilds Ezy Sauce, which is a product made in Australia, that has a nice mix of vinegar and spices, great for adding to sauces.

So here’s the first lot of ingredients in the big pot….
5.5kg green tomatoes
2kg onions
1/2 cup salt
You mix all this around in the pot and leave to sit overnight. By morning there is a lot of juice in the bottom of the pot. Bring it all to the boil, then add 1.5kg sugar and the bottle of Ezy Sauce.
Simmer this uncovered for 2 hours. The first hour is fine, but by the second hour you really need to watch it and stir frequently as it sticks and burns if you’re not careful.
After 2 hours, I mixed:
1 tbsp mustard powder
1 tbsp curry powder
1 tbsp cornflour (corn starch)
2 tsp turmeric
With a small amount of water to make a smooth paste, then added it gradually,stirring it in quickly. Cooked it for a further 10 minutes, then filled hot sterilized jars and sealed them.

As well as what you can see here, there is another very large jar in the fridge that we are using, and I have given one away already. I’m amazed at how good it is. For lunch one day we had it with cold lamb and fresh hot bread, straight out of the bread machine. Another day I spread it on bread then topped it with cheese and cooked it under the griller. Yummo!

The recipe I used called for sliced tomatoes and onions. Next time I will chop them smaller, as it’s quite lumpy, not ideal for sandwiches. And I’ve since found an alternative mixture, if you can’t get Wilds ezy sauce.
350ml vinegar
Black pepper, cloves, chilli – to your taste.

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