Several of the tomatoes had started to ripen in the basket which had been sitting in our warm kitchen/living area...
The tomatoes were washed and sorted - red/green. Any squishy ones were placed into the chook's bowl.
We ended up having a total of 3kg of green tomatoes. These were sliced thinly along with 780g (5 largish) brown onions and placed into a large bowl and sprinkled with about 3 tbs salt. After mixing the salt through as best I could, the bowl was covered and placed into the fridge overnight. The food processor did a fantastic job of slicing the vegetables, cutting the preparation time down considerably!
|Salting the vegetables beforehand draws out excess liquid, which results in a firmer pickle with more crunch.|
2 tbs seedy mustard
2 tbs garam masala
1 tsp cayenne pepper (or to taste. Ours had a definite presence of spice but not overpoweringly so... probably too much for fussy young kids though)
2 tsp mustard seeds
1/4 tsp ground cloves
1/4 tsp ground tumeric
4 cups vinegar (I used 3 cups apple cider and 1 cup white)
|Simmering gently before adding the sugar|
At the end of simmering time, I used a small amount (2tbs?) of cornflour to thicken the pickle to my liking. This was mixed with a scoop of the cooking liquid in a separate cup and added back to the pot and stirred well.
|Nearing the end of cooking time... nice and thick|
|Spicy Green Tomato Pickle|
|Roast beef, cheese and green tomato pickle on Turkish bread|