Pickles and Preserves Recipes - Green Tomatoes with
Ginger Vinegar
Recipe
Ingredients
-
1 piece fresh
ginger (about 6 cm/2 1/2
in)
-
1 kg/2 1/4 lb soft green tomatoes
(already
showing some traces of orange)
-
2 tablespoons
salt
-
1 liter/1 3/4 pints
(4 1/2 cups) red wine vinegar
-
500 g/18
oz (2
1/2
cups) brown sugar
-
1 tablespoon
black peppercorns
-
1 cinnamon stick
Makes 4 jars
Method:
-
Peel the ginger and slice finely. Cut the tomatoes
into quarters and
remove the seeds. Bring 2
liters/3 1/2 pints (9 cups)
of salted water to the boil and add the tomatoes.
-
Using a perforated spoon, remove the tomatoes from
the boiling water after about 2 minutes. Leave to
cool for a moment and remove the skins.
-
Put the
peeled tomatoes in four preserving jars each of
about 500 ml/17 fl oz (2 1/4 cups).
-
Pour the red wine vinegar into a pan, add the sugar,
peppercorns,
cinnamon sticks and ginger and bring to boil,
stirring continuously. Simmer for about 5 minutes,
stirring now and again.
-
Remove the cinnamon sticks from the liquid. Pour the
hot liquid over
the tomatoes. Cover the jars, leave to cool and
store in the refrigerator. Use within eight weeks.
Note:
Ginger and cinnamon
are the ideal condiments for preserves and jam, and
they give green tomatoes an almost Oriental flavor.
Served with the Indian flat unleavened bread, nan,
green tomatoes in ginger vinegar make an excellent
entree or starter (appetizer) for an Indian meal.
Tomato
Recipes - Green Tomatoes with Ginger Vinegar Recipe