This is my mormor (grandmother)'s recipe. The addition of the spices is mine. The pickle is delicious with curry or with pork or turkey and is a particular favourite of mine on Christmas day - if you can save it for that long!
1.5kg green tomatoes*
ca200-400ml vinegar (apple or white wine are best)
750g sugar
1 vanilla pod
2tsp cumin seeds - optional
2tsp black mustard seed - optional
*this is unripened tomatoes and it's a great thing to do with them once the season is over and fruit left on the plant are not realistically going to ripen - ever. You can use ripe fruit, but since they are softer it goes mushy.
Method
Mix equal measures water and vinegar (enough to cover tomatoes about 150-20oml of each maybe) and bring to boil. Add tomatoes and boil quickly for about 10 minutes. Then leave overnight to cool in the cooking water.
Pour away the water. Cut tomatoes into equal sized pieces. Mix sugar and vinegar in a saucepan and add the vanilla pod which you should score and open. At this point you can also add the spices if you want. Reduce the liquid to "sauce" and put the tomatoes in for a further 10 minutes or so. Then place the pickle into heated jars (the glass will crack if you don't heat them). Put the fruit in first and pour the liquid over to avoid a hot, sticky mess!
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