Hello all,
Was thinking that with the end of the main growing season about recipes that use fruit/veg that doesn't get to full size or colour/ripeness. So with pickles now firmly entrenched here's a stunner for all those little green tomatoes that you're going to have soon. This one makes an almost candies pickle - scrummy and simple.
Was thinking that with the end of the main growing season about recipes that use fruit/veg that doesn't get to full size or colour/ripeness. So with pickles now firmly entrenched here's a stunner for all those little green tomatoes that you're going to have soon. This one makes an almost candies pickle - scrummy and simple.
Green Tomato Pickle.
4lb/1.8Kg Small green tomatoes.
4lb/1.8Kg Sugar.
1 1/2 Gills/250ml Vinegar (+ a little extra).
1 Stick vanilla.
Brandy.
Wash/wipe the tomatoes and remove any specks (weigh after removing bits to make up to 4lb's.)
Put into a pot with cold water and enough vinegar to make the mix slightly acid. Leave until next day.
Put vinegar into a pan with the sugar and gently boil until clear, stirring with a wooden spoon. Add some of the tomatoes and boil gently until soft. Take the tomatoes out and put into some jars which have been rinsed out with brandy. (Have a small snifter or two at this point). Continue until all your tomatoes are done.
Boil the vinegar slowly for another 10 minutes and then skin the surface. Add the vanilla which should be cut into 4 or five pieces and split. Boil for another few minutes and then pour all over the tomatoes in their jars. Cover and seal.
Leave to mature before eating.
4lb/1.8Kg Small green tomatoes.
4lb/1.8Kg Sugar.
1 1/2 Gills/250ml Vinegar (+ a little extra).
1 Stick vanilla.
Brandy.
Wash/wipe the tomatoes and remove any specks (weigh after removing bits to make up to 4lb's.)
Put into a pot with cold water and enough vinegar to make the mix slightly acid. Leave until next day.
Put vinegar into a pan with the sugar and gently boil until clear, stirring with a wooden spoon. Add some of the tomatoes and boil gently until soft. Take the tomatoes out and put into some jars which have been rinsed out with brandy. (Have a small snifter or two at this point). Continue until all your tomatoes are done.
Boil the vinegar slowly for another 10 minutes and then skin the surface. Add the vanilla which should be cut into 4 or five pieces and split. Boil for another few minutes and then pour all over the tomatoes in their jars. Cover and seal.
Leave to mature before eating.
Problem in the UK is that for much of the year all thats readily available in shops and supermarkets are the perfect shape red tasteless tomatoes the Spanish ship over whilst keeping the knobbly greenish tasty ones for themselves.
