Green Tomato Pickles Chef: Sally Wise
Chilly nights and frost on the ground? This easily-made pickle's a good way to use up those green tomatoes you get at the end of the growing season.
Tomatoes, vinegar, sugar, spices and flavouring. Use a good quality curry powder for best results.
• 750 ml bottle vinegar (white gives the best presentation)
• 3kg (6lb) green tomatoes
• 1kg (2lb) onions
• small handful of salt
• ½ teaspoon pepper
• 1kg (2lb) sugar
• 3 tablespoons curry powder
• 3 tablespoons mustard powder (or seeds)
Chop the onions and tomatoes, sprinkle with salt, mix well in a bowl, then leave to stand overnight.
Next day drain off the fluid. Add three quarters of the vinegar, bring to the boil and boil for 10 minutes. Add the sugar, bring back to the boil, stirring, then boil for one hour, stirring often.
Mix the remaining vinegar with the dry ingredients. Add to the pot and stir until well combined. Boil 5 minutes, then bottle and seal.
Sally tells us this is "...the best and easiest pickle recipe she's ever come across".
green tomato cake
This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
• 2 1/4 cups sugar
• 1 cup vegetable oil or melted shortening
• 3 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pecans or walnuts
• 1 cup raisins
• 2 1/2 cups diced green tomatoes
• coconut (optional)
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .