RECIPE BY: Annie Smithers

An absolute must in my pantry. This pickle is fantastic with cheddar and thick slices of bread, but even better with grilled haloumi cheese and soft Turkish rolls.


  • 2 kg green tomatoes
  • 6 large onions
  • 300gm coarse sea salt
  • 1.2 litres white vinegar, plus extra to blend
  • 1 kg raw sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chilli powder
  • 1 teaspoon black peppercorns
  • 1 tablespoon cloves
  • 1 tablespoon ground turmeric
  • 1 tablespoon mustard powder
  • 35g cornflour


  1. Thinly slice the tomatoes and onion (a food-processor slicing blade works well for this). Mix with the salt and leave overnight.
  2. Meanwhile, combine the vinegar, sugar, cayenne pepper, chilli, peppercorns and cloves in a large saucepan and simmer until the sugar is dissolved. Leave to stand overnight.
  3. Rinse the tomato and onion very well in cold water and squeeze out any excess moisture.
  4. Strain the pickling syrup, add the tomato and onion, then return to the boil, then reduce the heat and simmer for 30 minutes.
  5. Mix together the turmeric, mustard powder and cornflour and add a little extra vinegar to make a paste. Stir into the boiling pickle to thicken the liquid.
  6. Bottle immediately in sterilised jars (see page 34 in Annie’s book for more information). Store in a cool, dark place for 12 months. Once opened, store in the fridge.

Makes 6 – 7 x 300 ml jars.

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