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Sweet pickled green tomatos


jackal10

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Today seemed like a good day to clean up the tomato patch

I made this last year. After a week it was bittre and nasty, so I put it back in the cupboard and forgot it.

After six months it was amazingly delicious.

The recipe is simplicity itself

3lb green cherry tomatoes

2 lb sugar

1/2 pt vinegar

1 tsp vanilla essence (or a pod)

Boil the sugar and the vinegar and tomatoes for 5 minutes. Add the vanilla.

Put into a non-metallic bowl, covered in the fridge for a week.

Strin off the liquid, boil for 10 mins, add the tomatoes and bring back to the boil.

Pack into jars and seal hot.

gallery_7620_3_1096115403.jpg

I'll fry a few, but most of the rest will end up as green tomato chutney

Edited by jackal10 (log)
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Interesting flavor combination...was it from your imagination or from another source or 'ethnic' sort of background in pickling?

Tomatoes being botanically a fruit, of course it makes sense the vanilla component working well, as it does with so many other fruits. Great idea.

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The recipe is originally for the HMSO "Home Preservation" book - a government publication from the Ministry of Agriculture Fisheries and Food, first published in 1929.

The orginal recipe gives vanilla or cinnamon as flavouring. No garlic

Vanilla and tomato? Who would have guessed?

I wonder if ther are other recipes? I had some with garlic and dill from a kosher pickle shop in NY on the lower east side, maybe 20 years ago.

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Recipes for pickled green tomatoes?

Hah. I guess you have your work cut out for you today!

(Yes, those barrels of pickles on the Lower East side are to die for.)

Pickled Green Tomatoes

---------------------------------------

2 lbs. (1 kg) green tomatoes

3 fresh or dried red chilis

3 to 4 sprigs dill

3 bay leaves

1 1/2 T. mustard seed

1 T black peppercorns

4 to 5 whole cloves

4 C (1 liter) cider vinegar

1/2 C water

4 T honey or sugar

1 T salt

Whole cloves or garlic and/or sliced onion optional

1. Prick each tomato in several places with toothpick to allow flavors to fully develop throughout.

2. Place in hot sterilized jars with the chilies, dill, bay, spices (and garlic or onion if you wish).

3. Boil vineagar, water, honey or sugar, and salt in pot for five minutes. Remove from heat and let stand till warm.

4, Pour warm vinegar into the jars. If there is not enough liquid to cover the tomatoes, top off with cold vinegar, then seal.

5. Tomatoes will be ready after a month but best after two to three months.

......................................................................................................

Mmmmm. Nothing like a kitchen filled with the smells of pickling!

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Mayhaw Man introduced me to green tomato relish--his own--and it was superlative. If, dammit, my tomatoes hadn't flopped miserably this year, I'd be whipping up a batch myself.

(Yes, Brooks...if you have time... the recipe?)

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

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It is, of course, in The Cookbook.

I will be happy to put it in when I get home from work today.

I highly reccomend pickled green tomatoes along with a cured, Kentucky type ham. A truly sublime cold meal.

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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