Green Tomato Pickle

A chilly nights and frost on the ground? This easily made pickle is a good way to use up green tomatoes at the end of the growing season.



  • 750 mL bottle vinegar (white gives the best presentation)
  • 3 kg green tomatoes
  • 1 kg onions
  • A small handful of salt
  • ½ teaspoon pepper
  • 1 kg sugar
  • 3 tablespoons curry powder – good quality for best results
  • 3 tablespoons mustard powder


  1. Chop the onions and tomatoes.
  2. Sprinkle with salt, mix well in a bowl, then leave to stand overnight.
  3. Next day, drain off the fluid.
  4. Place in a large saucepan and add three quarters of the vinegar.
  5. Bring to the boil and boil for 10 minutes.
  6. Add the sugar, bring back to the boil, stirring.
  7. Boil for one hour, stirring often.
  8. Mix the remaining vinegar with the dry ingredients.
  9. Add to the pot and stir until well combined.
  10. Boil 5 minutes.
  11. Pour into warm sterilised jars and seal immediately.

SOURCE: ABC Tasmania

CHEF: Sally Wise

Sally says this is the best and easiest pickle recipe she's ever come across.

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