What did the roast beef and cheese sandwich say to the green tomato pickles? You complete me… or maybe that’s just a line from a bad Tom Cruise movie. Anyway these green tomato pickles are so delicious. I have just finished smothering a bread roll in this spicy spread and devouring it, and believe me it really does make the sandwich complete!
Also it’s a fabulous way to use up green tomatoes that won’t ripen at the end of the growing season.
There are so many traditional recipes that I remember my grandparents making when I was small. A lot of recipes were used to ensure there wouldn’t be wastage when there was a huge crop of cucumbers, or the tomatoes weren’t ripening. I have noticed a lot of these recipes just don’t seem to get made anymore!
This recipe is a real blast from the past. My taste buds instantly remembered this flavour from my childhood. It took me back to eating roast beef and cheese sandwiches at nan’s, with heaps of pickles and chunks of real butter and I’m sure it will do the same for you.
So how did I come to be sharing a recipe for Green Tomato Pickles. I had just made my Tomato Chilli Chutney from the excess tomatoes in my garden. A friend commented that his mother made the best Green Tomato Pickles. After talking about the pickles for a while Craig decided that it was time he should learn how to make it. He was going to engage the assistance of his mother Maureen to make his own batch of the famous recipe.
One of the really cute things about this recipe is that it was typed on nice little indexed cards in pounds! We had to convert the recipe to metric as we went.
As it turns out, finding 6kgs of green tomatoes isn’t that easy, but after a trip to Ricardo’s Tomatoes in Port Macquarie the vital ingredient was secured. The pickle making is a two day process so Craig’s mother kindly offered to dedicate two days to the pickling and teaching of her recipe.
The result of all these tomatoes would be three batches of pickles or about 18 jars!
I have given the recipe for a single batch which is about six jars.
Maureen (Craig’s mum) warned us that she would be the quality controller for this recipe. Unless the batches all past the taste test they wouldn’t be allowed out of her kitchen. We have obviously learned well under her watchful eye, because although there were differences in the spiciness of each pickle, they were all delicious.
Draining off all the liquid from the tomato mixture.
Boil a jug with hot water and pour over the tomato mixture and drain again. Do this twice to remove all the salt.
Put the tomatoes on the stove and add 450ml of white vinegar. Bring the mixture to the boil cover and then cook for ten minutes using a timer.
In the meantime in a bowl combine the flour, turmeric, and curry powder with the remaining 300mls vinegar until it becomes a paste. Reserve for later use.
When the tomato has boiled for ten minutes add the sugar and stir until dissolved.
Turn off the heat and add the paste slowly to the tomato mixture while stirring. Avoid lumps by adding the paste slowly and continuing to stir.
Once the paste has been fully combined, place the pickles over a low heat and simmer gently. Pickles should be cooked for another 10 minutes, or until the mixture has reached the desired consistency.
So thank you so much Maureen for sharing the recipe and your time with me. These pickles are just the way my nana used to make them so I bought a jar out to my mum and my nan.
Both loved them!
So readers, are you like me and have food memories, once you taste something it instantly triggers a time in your life?