Green Tomato Mustard Pickle

Still got green tomatoes at the end of the season? Here's a great recipe to use them up.

Easy Preserving Recipe

Green Tomato Mustard Pickle recipe Preserving workshops
Green Tomato Mustard Pickle recipe Preserving workshops

This pickle makes a delicious accompaniment in sandwiches. It lasts for several months unopened, though once open  it should be refrigerated and consumed within 3 weeks.


1kg green tomatoes, chopped or sliced (halve cherry tomatoes)

1 large onion, sliced

1 stick celery, sliced

1/3 small cauliflower, broken into very small florets

¼ cup coarse cooking salt

2 cups white vinegar

1 cup sugar

3-4 teaspoons dry mustard

1-2 teaspoons turmeric

2-3 teaspoons brown mustard seeds

¼ cup cornflour, blended together with ½ cup white vinegar


  1. Combine vegetables in a glass or ceramic bowl
  2. Sprinkle with salt and mix well. Cover and leave overnight
  3. Rinse vegetables well under cold water, allow to drain.
  4. Combine vinegar and sugar in a large stainless steel saucepan, stir over heat without boiling to dissolve the sugar.
  5. Stir in vegetables, spices and cornflour mixture
  6. Stir until the mixture boils and thickens and cooks a bit. Add more cornflour, turmeric, mustard etc as you go till it tastes right and is thick enough. If you prefer a smoother pickle, blend at this point.
  7. Spoon into hot sterilised jars, seal when cold.


Makes about 1.5 litres

Green Tomato Mustard Pickle recipe Preserving workshops