ok, so back to this curry pickle: i used zebras, who happen to be green even when they’re ripe. but, for this you want green – as in unripe – tomatoes. the fleshier the better. little zebras or any kind of paste tomato will work well.
1 medium white onion, sliced very thin
2 & 1/2 tablespoons sea salt
3 cups cider vinegar
1/2 cup light brown sugar
2 & 1/2 teaspoons curry powder *
1 inch fresh ginger root, peeled & thinly sliced
12 whole allspice berries
pint mason jars with 2-piece lidsyield: approximately 4 pints
1. place sliced tomatoes and onions in large bowl, gently toss with sea salt. cover lightly with kitchen towel, let stand for 8 hours or overnight.
1. prepare canning pot, jars & lids. no need to sterilize the jars as once filled they will be boiled 10 minutes.
2. drain the tomatoes and onion, rinse with cold water and drain once more.
3. place vinegar, sugar & curry powder in a non-reactive (stainless or enameled iron) pot and bring to the boil.
4. as soon as vinegar mixture reaches the boil, add tomatoes & onions. bring back to a simmer and let simmer, stirring gently, until all the vegetables are just heated through. approximately 2 minutes.
5. remove hot jars from the canning pot and place 3 allspice berries & 2 slices of ginger in each jar.
6. fill jars, leaving 1/2 inch headspace. hot water bath process for 10 minutes.
tigress can’ jam august: tomatoes: success!
Crunchy, curried & slightly sweet. to me this is a classic canned pickle. a wonderful way to use up a glut (yes a glut!) of summer tomatoes. delicious on a grilled cheese, or any other sandwich in which the classic bread and butter is the norm. the curry & spices add a punch but don’t overpower. plus it looks so damn cute in a jar.
Learning: had a little packing problem at first. make sure to scoot them in tightly before pouring in the brine to fill.