I was recently given a beautiful gift of green tomatoes from my precious mother-in-law. Her tomatoes have
gone nuts this year and she generously let me have a few kg’s. I knew all along I was going to make green tomato pickles with them. But I also wanted to try fried green tomatoes. I did. And they were yum.
So just to mix things up a little…I’m going to interview myself about the process.
Me: Ok Jen, tell us why you wanted to make green tomato pickles?
Also Me: So glad you asked Jen. Well ever since I can remember my mother has made her own green tomato pickles and they were the bomb. Nothing is sweeter than a corned beef sandwich with fresh bread and pickles.
Me: Sounds delicious. Have you ever made them before?
Also Me: Nope. I’ve always just been lucky enough to been given them from my mum. But…she’s been a little busy lately so I’ve decided to take matters into my own hands.
Me: Does she have a secret family recipe?
Also Me: She sure does Jen and it comes in a bottle called Wild’s Ezy Sauce. I don’t know where it originated but I’m pretty sure it’s as old as the hills. You can make all sorts of pickles, chutney’s and sauces from that one little bottle.
Me: Fascinating. Really. Well then…are you going to tell us how to do it or what?
Also Me: Cool your heels little lady…I was just getting to that. Please find below, the always easy, never disappointing recipe. Enjoy pickle fans.
Green Tomato Pickles
- 5.5kg green tomatoes (up to half can be substituted with cauliflower if you wish. I didn’t)
- 2kg white onions
- 1/2 cup salt
- 1.5kg sugar
- 1 370ml bottle Wilds Ezy Sauce
- 1 tablespoon mustard powder
- 1 tablespoon curry powder
- 1 tablespoon cornflour
- 2 teaspoons turmeric
The day before you want to get into some pickle action you will need to slice your tomatoes and onions and mix with the salt. I used the slicer thing on my food processor. It was super easy. Make sure you have a very large bowl or two bowls to put it in. Mix the onions and tomatoes and sprinkle over the salt and combine. Cover well and leave overnight.
The next day get a big pot and put your mixture in there. Bring to the boil and add the sugar and the Ezy Sauce. Reduce to a simmer and leave for 2.5hrs stirring occasionally to avoid it sticking to the bottom.
Combine the spices and cornflour with enough water to make a paste. Slowly add this to the tomato mixture and combine until it thickens. Spoon into sterilised jars and leave to cool.
Try to hold on to as many bottles of this as you can because you’re going to eat it like crazy. Another favourite of mine is to have it on toast topped with cheese.
So there you go. Oh, just one last thing. When you are cooking this bad boy, your whole house is going to smell like vinegar and onions. Be prepared. That is all….enjoy!