{Green Tomato Pickle}

I've come over all CWA (country women's association) lately and tried a bit of preserving, this is my first go at green tomato pickle, but I don't think I'll need to try any other recipes, its really good, I used my homegrown tomatoes but seeing as its coming to the end of the season you should be able to pick some up at your grocers or its a good way to use up those little tomatoes that get stuck on your vine when the sun stops shining.

This batch made six 200ml jars which I have been giving away as gifts, its so nice to share these little jars with my pals and its getting good reviews, according to one of my besties its a taste sensation, i'll take that !! I'm not going to give you any advise on sterilising, I found thru my own research there are many ways to go about this, I used the dishwasher method and bottled warm pickles into hot jars but you do your thing, maybe ask your nanna.

...the pickle

1.4kg green tomatoes, sliced
salt
450g brown sugar
450g apples, peeled, cored, sliced
450g onions, sliced
2 garlic cloves, sliced
6 shallots, sliced
1 tsp cinnamon
generous pinch of cayenne pepper
4 cloves
a bouquet garni

(I used parsley, bay leaf, thyme, rosemary, peppercorns, 2 slices fresh ginger wrapped in muslin and tied with cooking twine)

1.2 litres vinegar

(I used 900ml white and 300ml malt)

Sprinkle the sliced green tomatoes with salt and leave them overnight, you need to do this in a non metallic bowl. The next day, drain them well and put them into a large pot with the remaining ingredients. Bring to the boil then lower heat and simmer until reduced and tender (about four hours).

Remove the bouquet and let the pickles cool slightly before transferring into hot, sterilised jars with lids, let the pickles rest for one month before tasting.