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Friday, March 23, 2012

Flora Jean's Green Tomato Pickles


Boy oh boy when the weather drops to 0C and the snow is on the mountains it signal an end to your tomato season. By now you will have harvested lots of beautiful ripe orbs and the plants themselves will be looking a bit tired and wan, leaves withering, yet still some smaller glossy green fruit remaining.
My mother came to town and I convinced her to have a day with me making green tomato pickles. It is her mother's recipe we used, where it came from before that I know not for it is a hand written recipe.

We picked yet more tomatoes, this time green. Such a gorgeous colour and vibrancy, as I chopped them I thought of the term "apple green" yet more luminous. 
As we worked she admitted to me how sorry she was she had not asked more questions when her mother was alive, prompted because of the various musings and suppositions we made as we read and re-read through the recipe.
I know Nan used to soak the vegetable over night in salted water but we debated about the validity of the step as opposed to just cooking it all up. Mum thinks that sometimes there were funny theories about such things, like cucumbers and gas for instance. Well we opted to cook without soaking which is the only deviation from the recipe. 
It follows....

Green Tomato Pickles

4lb green tomatoes chopped
2lb onion chopped
1/2 small cauliflower cut into flowerets
1 small cucumber peeled and chopped
1 tabs salt
1/2 cup flour
2 1/2 cups brown sugar
1 1/2 tabs mustard
2 tabs turmeric
1/4 tabs cayenne pepper
1 tabs curry powder
2 1/2 cups of malt vinegar

Place all the ingredients into a large pot except for flour and boil for about 20mins till the vegetables are tender. 
Mix the flour with a little water and add to the pot and boil for up to another 10 mins until the mixture thickens.
Remove from the heat and bottle and seal.



We may have gone overboard quadrupling the recipe! It seemed like a good idea at the time but in hind sight I won't be needing to make pickles again for a long time.
Above is the last lot of tomato relish I made and these #14 Fowlers jars are a great size for relish and pickles. The last of them were used to bottle up the pickles as well.
I love this on warm buttered toast in the morning or with cheese in a sandwich for lunch. It also goes great with cold meats or alongside a salad.
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I would also like to tell you ladies who commented on the last post what a great bunch of girlfriends you are. You helped to give me that push and the impetus to pull that knitting out and wind it back up.
As much as I love the colour, the yarn is just not me. It certainly would not have done the pattern justice.
I have decided to give it to one of the patients who comes into work. She does lots of knitting for charity and I'm sure she can put it to much better uses.
Thank you so much ladies for your kind, caring and considered responses.
xxx 




1 comment:

  1. Wow. That looks so good. I love pickles on sandwiches... takes them from boring to fancy.
    How lovely to have spent the afternoon cooking with you mother. Sounds great.

    ReplyDelete

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