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  • Michelle

Green Tomato, Lime and Black Pepper Pickle

I was admiring the green tomatoes on the Instagram and offered a nice person my recipe for a green tomato pickle, so here it is, I am so sorry I forgot to put it up on the weekend for you!

Now first, as always, before we begin, go read the post on Preserves, Getting Ready in the Preserves section, this will help you get the absolute most out of your preserves.


Makes about 12 x 150ml jars

1250g green tomatoes, halved, quartered, finely sliced on the round

310g onion, peeled, quartered, finely sliced on the round

1 lime, quartered, finely sliced

120g salt

250g sugar

500ml white wine vinegar

1 teaspoon whole black peppercorns

1 teaspoon ground black pepper

1 teaspoon whole coriander seed

2 teaspoons cornflour

2 teaspoons water

Pop the cut tomatoes, onion and lime into a large bowl, sprinkle with the salt, set aside for at least three hours, I know this seems like a lot of salt, but we are actually just using it to draw the moisture out of this veg, we will wash it off, don’t worry.

Rinse very thoroughly, taste a bit, still salty? Give it another rinse, let that drain while we prepare the pickle.

Place the vinegar, peppers and coriander seed into a large pot with the sugar, heat over a low heat, stirring until the sugar has all dissolved, then add the drained veg, now bring to the boil and simmer with a lid on the pot until the onion is tender, mix together the cornflour and water and pour in, stirring all the while until it becomes thick, if it does not thicken up enough, add a little more cornflour/water slurry.

Pour the hot pickle into the hot jug and then into the hot, prepared jars, you did read the post on Preserves, Getting Ready, didn’t you? Pop on lid, tighten, invert, set aside to cool.

This is a lovely pickle and a good way to use up end of season green tomatoes. I hope you enjoy it.


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