GREEN TOMATO PICKLE

Most of us turn to preparing jars upon jars of green tomato chutney. Sheila makes a mean one following Delia Smiths recipe. But I yearn for something different.

I tried a recipe (it turned out to be fabulous!) by Lindsey Bareham in her wonderful The big red book of tomatoes.

Pickled green tomatoes. A little involved, however, but believe me it’s totally worth the effort.

I opened one of the jars a couple of months after pickling them and they were absolutely delicious – almost like green figs, in fact not only did we eat them with charcuterie (apparently the German way) we had them with vanilla ice cream.

INGREDIENTS

1.5kg small green.tomatoes
100g salt
900g granulated sugar
300ml white wine vinegar
1 vanilla pod

METHOD
Place the tomatoes in a saucepan. In a separate pan add 2.25 litres of cold water, add the salt and bring to the boil. Stirring to ensure all the salt is dissolved.

Now, pour enough water over the tomatoes to cover and put over the heat. Simmer for 10 minutes. Drain and peel the tomatoes.

In a pan large enough to take the tomatoes, Pour in150ml of cold water, add the sugar, vinegar and the vanilla pod. Stir over a medium heat until the sugar has dissolved. Bring to the boil, then add the tomatoes and simmer very gently for 5 minutes.
Remove from the heat, and allow to cool and stand in the syrup overnight.
Strain off the syrup and place in a pan. Bring to the boil and let it boil for 10 minutes before adding the tomatoes. Simmer for a further 5 minutes.
Now pack into hot sterilised jars and seal while still hot. Store in a cool dry place for at least a month before opening.
Original Recipe Lindsey Bareham The big red book of tomatoes.
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