This delightful old country recipe makes good use of green tomatoes, and is a sweet and tangy pickle similar to Piccalilli but much sweeter. Taken from a collection of old "Farmers Weekly" reader's recipes, it is very popular in the North East of England and is wonderful with cheese, cold cuts and in sandwiches.
225g /8oz green tomatoes (quartered)
1 head of celery (finely chopped)
3 large onions (peeled and finely diced)
1 white cabbage (finely chopped)
600ml/1 pint malt vinegar
450g/1lb white caster sugar
1 tablespoon salt
2 tablespoons cornflour
2 teaspoons mustard powder
2 teaspoons turmeric powder
This delightful old country recipe makes good use of green tomatoes, and is a sweet and tangy pickle similar to Piccalilli but much sweeter. Taken from a collection of old "Farmers Weekly" reader's recipes, it is very popular in the North East of England and is wonderful with cheese, cold cuts and in sandwiches
Simmer the green tomatoes, onions, celery and cabbage in the vinegar until soft, and then all of the remaining ingredients.
Cook until the mixture has thickened, stirring all the time.
Cool in the pan and the add to sterilised jam jars, sealing and storing in a cool place.
Allow the flavours to mature and develop for 4 to 6 weeks. Lovely with cold meats and cheese.
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