Green Tomato Pickles – Sustainable Recipe


Unlike some tomato preserving recipes, this one makes use of the entire tomato – nothing goes to waste! The quantities in this recipe are easily scaled up or down depending on your tomato crop.


  • 2kg Green Tomatoes, diced
  • 400g Onion, diced
  • 900g Sugar
  • 750ml White Vinegar
  • 3/4 cup of Plain Flour
  • 9 tbsp Salt
  • 3 tbsp Curry powder
  • 1 tbsp Ground Turmeric


  • Replace a third of your sugar with Brown Sugar


  1. In a large saucepan add a layer of 1/3 of the diced tomatoes and 1/3 of the diced onions, add 1/3 of the salt evenly over the layer. Repeat until you have 3 layers.
  2. Cover the saucepan and leave to stand overnight – the salt will draw out any moisture.
  3. Next day, drain off all the liquid.
  4. Pour a kettle of boiling water over the mixture and drain off. Do this a second time.
  5. Add 450ml of vinegar, cover and bring to the boil. Cook for ten minutes.
  6. Add the sugar, stir until dissolved. Turn the heat off.
  7. In a bowl combine the flour, turmeric, curry powder and the remaining 300mls vinegar until it becomes a paste. Add the paste slowly to the tomato mixture while stirring.
  8. When fully combined, simmer gently for another 10 minutes.
  9. Allow to cool slightly before bottling in sterilized jars.
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