Green Tomato Mustard Pickle
Makes: approx. 1.5L
Still got green tomatoes at the end of the season? 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.
INGREDIENTS
- 1kg green tomatoes, chopped or sliced (halve cherry tomatoes)
- 1 large onion, sliced
- 1 stick celery, sliced
- â…“ small cauliflower, broken into very small florets
- ¼ cup coarse cooking salt
- 2 cups white vinegar
- 1 cup sugar
- 3-4 tsp dry mustard
- 1-2 tsp turmeric
- 2-3 tsp brown mustard seeds
- ¼ cup cornflour, blended together with ½ cup white vinegar
METHOD
1. Combine vegetables in a glass or ceramic bowl. Sprinkle with salt and mix well. Cover and leave overnight.
2. Rinse vegetables well under cold water and allow to drain.
3. Combine vinegar and sugar in a large stainless steel saucepan and stir over heat without boiling to dissolve the sugar.
4. Stir in vegetables, spices and cornflour mixture. Stir until the mixture boils and thickens.
5. 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.
6. Spoon into hot sterilised jars, seal when cold.