Very late autumn - green tomatoes

After a rotten season for tomatoes (too hot, dry and windy during the day; too cold at night) we have a least no shortage of green tomatoes.

What do you do with green tomatoes? Pickles, of course!

So what's my recipe? Well after looking at several books, I couldn't find one to suit ... so I kinda made this one up using the bits of other recipes that I liked - it seems to have worked (second prize in the Goulburn Show).

Green tomato pickles
You will need:
4 lb (1.8 kg) green tomatoes
2 lb (0.8 kg) brown onions

1/4 cup rock salt
2lb (0.8 kg) sugar (I use white for colour but you can use brown for flavour)
750 mL vinegar (once again I use white for colour but you can use malt for more flavour)
1 teasp. peppercorns
1 teasp. cloves
1 teasp. allspice
1 teasp. nutmeg
2 tabsp. mustard powder
1 tabsp. curry powder
1 dessertsp. tumeric
3/4 cup plain flour

[A lot of ingredients but do you want the flavour??]

What you do:
Dice tomatoes and onions and place in a decent sized bowl. Sprinkle with salt and cover with water. Leave overnight - be prepared for your house to smell of onions!!

Next day, drain the liquid off (I put the mix into colanders and let it drain whilst I get the rest organised).

Heat vinegar and dissolve sugar. Tie peppercorns and cloves into a muslin bag and throw in with the tomatoes and onions - simmer for about 15 minutes. During this time, make a paste out of the flour and spices - mix with vinegar - I use a small flat whisk.

Pour in the spice mix stirring all the time until thickened. Simmer for another 10 minutes or so just to cook out the flour and develop the flavours.

Bottle in warm, sterilised jars and seal.

The finished product.