1. 750 ml white vinegar (white vinegar is the best for preservation as well as for presentation)
2. About 3 kilo grams of green tomatoes
3. 1 kilo gram of onions
4. Salt to taste (the salt used may be pickling salt)
5. Half teaspoon pepper
6. 1 kilo gram sugar
7. 2 red chili peppers
8. 2 teaspoons cloves (whole)
9. 1/3 cup of mustard seeds
10. ¼ cup of celery seeds
11. 1 tablespoon Jamaican pepper (allspice)
12. 1 teaspoon black pepper (ground)
The procedure for making the green tomato pickle is
* Slice or cut quarters of the tomatoes. Place the pieces and sliced onions in two separate bowls. Sprinkle ¾ cup of salt over the tomato pieces and ¼ cup of salt on the onion slices. Stir the mixtures. Place lids over the bowls. Let the tomatoes and onions stand for about 4 to 6 hours. After 4 to 6 hours, place the tomatoes in a piece of cheese cloth and press them gently to drain the extra juice produced.
* Repeat the same above mentioned procedure for onions.
* After removing tomatoes and onions from the bowls, throw away the salt water.
* In a large pot or a kettle, put the green tomatoes, onions, sugar, vinegar, chilli peppers, celery seeds, mustard seeds, and pepper. Stir the mixture well.
* Tie the allspice and cloves in a cheese cloth.
* Dip the cloth containing the spices in the tomato onion mixture.
* Bring this mixture to boil.
* Reduce the flame and gently simmer the mixture. This has to be done keeping the pot uncovered.
* Heat this mixture for about 20 minutes so that the vegetables become tender and the flavor of the spices is spread evenly to the entire mixture.
* Sterilize the jars by boiling the jars and their lids in water for about 15 to 20 minutes.
* Place the tomatoes and the liquid in the sterilized jars. In addition to tomatoes, place 1 chili pepper in each jar.
* Immediately, cover the jars with lids and secure them using rubber bands if required.
* An additional processing needs to be done. It includes placing the jars in boiling water bath or tub for 15 minutes.
* The pickle has to be stored in a cool and dark place.
* The opened pickles must be stored in refrigerator later.
The above mentioned recipe makes about 8 full cups of pickle. The shelf life of the green tomato pickle is about 1 ½ to 2 years. As the pickle is a delicious dish and has an easy recipe, it is frequently prepared in homes. Thus, the popularity of green tomato pickles has increased manifold