Green Tomato Pickles
Use up those end-of-season green tomatoes by turning them into delicious pickles
Servings: 30 servings
Calories: 42kcal
Equipment
- sterilised jars
Ingredients
- 1 kg green tomatoes
- 3 medium onions
- ½ cup salt
- 6 cups water
- 3 cups malt or cider vinegar
- ¾ cup sugar
- ⅓ cup flour
- ½ teaspoon mustard powder
- 1 teaspoon turmeric
- ¼ teaspoon curry powder
- ¼ teaspoon allspice
- 3 whole cloves
Instructions
- Make a brine by mixing salt and water in a large saucepan and heating until the salt dissolves. Take off heat and set aside.
- Cut up tomatoes and onions (into pieces about 2-3cm x 2-3cm). Place into saucepan with brine, cover and and leave overnight.
- The next day, place the saucepan on the stove and heat until almost boiling. Take off the heat and strain off brine, retaining about a cup of it to mix with the dry ingredients.
- Sift flour and spices together and then make a runny paste by adding some of the retained brine.
- Place vinegar and sugar in a large saucepan and, when hot, add the flour and spice paste slowly, stirring to combine.
- Add the vegetables. Bring to almost boiling point and take off heat immediately before boiling.
- Pour into sterilised jars and seal immediately.
- Once cool, place into fridge.
Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1894mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 215IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.3mg