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Green Tomato Pickles Recipe with Wilds Ezy Sauce

  
  image of green tomato pickles   This is a recipe that came from a distant relatives farm in Tarago in circa 1970. I would visit once a year and leave with half a dozen jars. She commented that even her children didn't visit that often. I guess they just didn't appreciate a good pickle. In the mid 1980,s she went into a nursing home and no more pickles. I extracted her secret recipe and it turns out it wasn't so secret. Her base was Wild's EZY Sauce and home grown tomatoes. I have made it every year since. The EZY sauce has a strong clove flavour that really is good.

I grow the tomatoes myself. They will keep green in the bottom of the refrigerator in brown paper bags while you grow the correct amount. Clean and dry immediately after picking. Check regularly and discard any that start to rot or turn red and re clean the rest.

 
  Green Tomato Pickles      
  5.5 kg green tomatoes, sliced
2 kg white onions, sliced
1/2 cup salt at most

1.5kg sugar

1 bottle 370ml Wild's EZY SAUCE

1 tablespoon mustard powder
1 tablespoon curry powder
1 tablespoon cornflour
2 teaspoons tumeric

Optional: Substitute up to 2 kg of tomatoes with the same amount of cauliflower.

Wilds EZY sauce is not always available so substitute Vinegar, and a pickle spice mix with extra cloves. Use a spice bag when using a pickle mix.

 

   I use a 7 litre pot and a 4 litre pot and put even proportions of tomatoes and onions in each pot. Divide the salt to suit the total amount of tomatoes and onions in each pot. Mix to distribute the salt evenly through. Let stand covered overnight then combine into the 7L pot.

Bring to the boil. Add 1.5kg sugar and 1 bottle EZY SAUCE
Simmer uncovered for 2 ½ hours.
Regularly stir and scrap the bottom of the saucepan with a large wooden scrapper to prevent burning and sticking on the bottom without turning the mixture to a mush.

Combine 1 tablespoon mustard powder, 1 tablespoon curry powder,1 tablespoon cornflour and 2 teaspoons tumeric with sufficient water to make a smooth paste.
Add to the pot a teaspoon at at time stirring in quickly and continuously. Stir with scrapper to combine.

Cook for a further 10 minutes. Carefully fill into hot sterilized bottles and seal.

To sterilize bottles and caps, wash in dishwasher, then scold with boiling water and then heat in 140° oven to dry. Fill hot bottles with hot mixture, wipe and clean rim and thread and cap tightly immediately.

Over the years I have added in lots of different pickling items and they all work. I have adjusted spices. A bit of ground ginger works. But I still think the original Green tomato pickle recipe is the best. Fresh buttered bread, sliced leg ham and green tomato pickles. Be amazed at how good a sandwich can be. Or try this innovative snack. Warm bread roll, sliced marinated kangaroo fillet slow roasted, green tomato pickles and a cheese sauce. Unbelievably good.