Slice the tomatoes and onions then combine with the salt in a 7L pot. Leave for
24 hours.
Grind the cloves, pepper and star anise in a mortar and pestle. Add the oil and steep overnight. The next day grind again. Add the vinegar and bring to the boil in a small saucepan and whisk to an emulsion. Stand 1 hour or so. Drain through a sieve and add to the pot.
Add the sugar to the pot and bring to a simmer. Simmer uncovered for 2.5 hours.
Add a little water to the mustard powder, curry powder, tumeric and potato starch. Add slowly to the pot and simmer 10 minutes.
Remove from the stove and allow to cool 45 minutes on the bench. Fill warm mixture into heated glass jars and cap.
Sit in a dark cupboard 1 month.
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To sterilize the bottles and caps, wash in a dishwasher and heat in a 140° oven to dry. Fill hot bottles with warm mixture, wipe and clean the rim and thread and cap. Not too tight. As the jar and mixture cools the cap will become tighter.
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.
Grind the cloves, pepper and star anise in a mortar and pestle. Add the oil and steep overnight. The next day grind again. Add the vinegar and bring to the boil in a small saucepan and whisk to an emulsion. Stand 1 hour or so. Drain through a sieve and add to the pot.
Add the sugar to the pot and bring to a simmer. Simmer uncovered for 2.5 hours.
Add a little water to the mustard powder, curry powder, tumeric and potato starch. Add slowly to the pot and simmer 10 minutes.
Remove from the stove and allow to cool 45 minutes on the bench. Fill warm mixture into heated glass jars and cap.
Sit in a dark cupboard 1 month.
-----------------------------------------------------
To sterilize the bottles and caps, wash in a dishwasher and heat in a 140° oven to dry. Fill hot bottles with warm mixture, wipe and clean the rim and thread and cap. Not too tight. As the jar and mixture cools the cap will become tighter.
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.
2.5kg Green tomatoes
1.25 kg White onion
1/4 cup table salt
800g sugar
1 tsp cracked Pepper
3 star anise
10g cloves
2 Tbs peanut oil
350ml Cooking vinegar
1/2 Tbs mustard powder
1/2 Tbs curry powder
1 tsp tumeric
1/2 Tbs potato starch
1.25 kg White onion
1/4 cup table salt
800g sugar
1 tsp cracked Pepper
3 star anise
10g cloves
2 Tbs peanut oil
350ml Cooking vinegar
1/2 Tbs mustard powder
1/2 Tbs curry powder
1 tsp tumeric
1/2 Tbs potato starch
This is a recipe that came from a distant relatives farm in Tarago in circa 1980. 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.
Unfortunately Wild's EZY sauce has been withdrawn from sale a second time for a quality issue. Seems they may be selling over strength cooking vinegar (acetic acid) that some mistake for a condiment. Not acceptable in todays kid glove society. Real shame. Again the dumbest amongst us set the bar.
Here is my recipe based strongly on the Wild's formula. 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 after picking. Check regularly and discard any that start to rot or turn red.
Unfortunately Wild's EZY sauce has been withdrawn from sale a second time for a quality issue. Seems they may be selling over strength cooking vinegar (acetic acid) that some mistake for a condiment. Not acceptable in todays kid glove society. Real shame. Again the dumbest amongst us set the bar.
Here is my recipe based strongly on the Wild's formula. 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 after picking. Check regularly and discard any that start to rot or turn red.
Classic Australian Recipe Green Tomato Pickles with Wilds Ezy Sauce
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