An absolute must in my pantry. This pickle is fantastic with cheddar and thick slices of bread, but even better with grilled haloumi cheese and soft Turkish rolls.
- 2 kg green tomatoes
- 6 large onions
- 300gm coarse sea salt
- 1.2 litres white vinegar, plus extra to blend
- 1 kg raw sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon chilli powder
- 1 teaspoon black peppercorns
- 1 tablespoon cloves
- 1 tablespoon ground turmeric
- 1 tablespoon mustard powder
- 35g cornflour
- Thinly slice the tomatoes and onion ( a food-processor slicing blade works well for this). Mix with the salt and leave overnight.
- Meanwhile, combine the vinegar, sugar, cayenne pepper, chilli, peppercorns and cloves in a large saucepan and simmer until the sugar is dissolved. Leave to stand overnight.
- Rinse the tomato and onion very well in cold water and squeeze out any excess moisture.
- Strain the pickling syrup, then return to the boil, then reduce the heat and simmer for 30 minutes.
- Mix together the turmeric, mustard powder and cornflour and add a little extra vinegar to make a paste. Stir into the boiling pickle to thicken the liquid.
- Bottle immediately in sterilised jars (see page 34 in Annie’s book for more information). Store in a cool, dark place for 12 months. Once opened, store in the fridge.
Makes 6 – 7 x 300 ml jars.