sharing recipes from one generation to the next
The memories of my Nan was not really of her being a foodie person. Her creative talents lay with her knitting needles instead. However one of my most favourite food memories that I associate with her is green tomato pickles. They are a bit of a legend in our family, something coveted and devoured at a rapid rate when they are made. Tart and slightly spicy, they are fabulous in a cheese sandwich with a robust and sharp cheddar, with slices of ham on a plate and some salad, served with corned beef, served with eggs for breakfast or even with my Zucchini & Sweetcorn Fritters.
This batch was my first time making this recipe and whilst I was happy with it, it was not quite the same as my memories were anticipating. One of the things I did differently is that I was using baby tomatoes because we were cooking up our crop from the garden. It was not quite as successful, so I would definitely suggest that standard sized tomatoes are a must to get the right texture and consistency.
cut tomatoes into 1/4 pieces and place in a dish. Sprinkle half a handful of salt over the tomatoes and leave to sit. Slice cover the onions with the other half a handful of salt. Allow both to stand overnight (min 12 hours).
Put all the onions and tomatoes in a pan with enough vinegar to cover. Boil for 3 minutes. Mix the spices and flour in a small quantity of vinegar. Then add the sugar and finally add this mix to the tomatoes and onions in the pot. Cook for min of 2 hours. When preserving make sure you have sterilised your jars/bottles in a hot oven. If you add your mix to the hot jars and then put the clean lids on this will create a seal which means you don’t have to boil your jars.
This pickle will store very well, but I dare you to have it last long in your house once people start tasting it…. I almost had to blackmail one sister to make sure the other one got her Christmas present last year…..