At the end of each summer there were always tomatoes left on the plants in Dad’s vegie patch that weren’t going to ripen once the warm sunny days had gone. Rather than waste them Mum would use them to make Green Tomato Pickle. Throughout the year she made a variety of jams and pickles using whatever produce came to hand and that meant we always had a supply of homemade jams, marmalades, chutneys and pickles in the cupboard to spread on toast and sandwiches.

Green Tomato Pickle cropped


  • 3 kg green tomatoes
  • 1 kg onions
  • 500g beans
  • 500g sugar
  • 5 cups brown vinegar
  • 1 teaspoon turmeric
  • 1 dessertspoon mustard
  • 1 tablespoon whole spice & cloves (in bag)
  • 2 tablespoons plain flour

Chop tomatoes, onions and beans. Put in large pot with vinegar and spices. Bring to the boil. Stir in flour blended with a little water to thicken mixture. Boil for ½ hour. Pour into sterilized jars.

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