Name: Green tomato pickles
Yield: Makes about 7 cups
Cuisine: Australian
Ingredients: 450 g onions, thinly sliced; 1 tablespoon salt; 2 teaspoons mustard powder; 1 teaspoon whole cloves; 500 ml (2 cups) malt vinegar; 190 g (1 cup, lightly packed) brown sugar; 1 teaspoon ground ginger; 1 teaspoon whole peppercorns; 1 teaspoon allspice; 2 heaped teaspoons treacle; 1 teaspoon curry powder; 35 g (¼ cup) plain flour; 1.8 kg green tomatoes, thinly sliced; 2 teaspoons turmeric

Preparation info

Makes about
7 cups

Difficulty
Easy

Appears in

Tried, Tested and True

By Liz Harfull

Published 2018

About

This recipe comes from the 1938 edition of The Coronation Cookery Book. I tried several different versions from different cookbooks after a very cool summer in the Adelaide Hills, when I ended up with a large amount of unripened tomatoes from my vegetable garden. This is my favourite. It has an interesting mix of spices and a lovely colour because of the turmeric, which works well with the pale green of the tomatoes.