I’ve been wanting to make green tomato pickles for over two years now, since I was first introduced to them in Wisconsin… finally found an intriguing recipe (from The Joy of Pickling, by Linda Ziedrich) and had all the ingredients on hand. Could not be more pleased with the result, very reminiscent of green tomato chutney, but even simpler. The perfect way to use green tomatoes too small for frying.
I did play around with the recipe a bit, and unfortunately did not remember to write down what I did. I’ve tried my best to piece back together my best estimate, based on the original recipe and what I still recall.
Curried Green Tomato Pickles
(Makes 2 pints)
About 4 cups sliced green tomatoes
1 onion, thinly sliced or chopped
1 tablespoon salt
1 cup vinegar (I used apple cider vinegar)
1 teaspoon turmeric, mustard seeds, and ginger
1/2 teaspoon cinnamon and allspice or cloves
A slice or two of fresh ginger and/or turmeric
Combine green tomatoes, onion, and salt in a bowl and let sit at room temperature for 8-12 hours. Bring to a boil with vinegar and spices, reduce heat and simmer for about 3 minutes, until heated through. Pack into pint jars, let cool, and store in the refrigerate for at least a week before eating. Alternately, the pickles can be processed for 10 minutes in a boiling water bath and stored in a cool, dry, dark place for at least 3 weeks before eating.