Cutting sandwiches for my school lunch was easy for my mother, when I was growing up, so long as there was a pot of pickle & a block of cheese in the house. Cheese & pickle sandwiches were my favourite. At the end of Summer, when the tomato vines were over their best, Dad would pull them for the compost heap, stripping the remaining unripened tomatoes and bringing them into the kitchen. Nana's pickle recipe would be trotted out and soon the house would be filled with the wonderful smell of pickles simmering away in a pan on the stove. It has happened again in our house. The man of the house has acquired some green tomatoes from a friend who has stripped his finished tomato plants. Nana's recipe has made an appearance again and man-of-house has been busily slicing, measuring, simmering and potting. Here are some of the pickles he has made. No nasty numbers, just vegetables, vinegar, sugar and spices - lovely. Here is the recipe if you'd like it. We cut the recipe down to about a third as it's an awful lot for just the two of us.
6 pounds (2 3/4 Kgs.) green tomatoes 2 pounds onions (about 1 Kg.) 2 pounds sugar (about 1 kg.) 2 tablespoons curry powder 2 tablespoons mustard (we used mustard powder) 4 tablespoons plain flour 1/2 teaspoon cayenne pepper. 2 pints vinegar (about 1200 mls) Peel and slice onions & tomatoes. Put them into a stainless steel, glass or china bowl, sprinkle with salt and let stand overnight. Next day strain off the liquid, put onions & tomatoes into pan and add sufficient vinegar to cover. Add the sugar and boil for 5 minutes. Mix all other ingredients with a little vinegar, stir into the onions & tomatoes and boil all together for 1 hour or until thick enough. Bottle whilst warm into clean, warmed jars and seal.