Tuesday, October 23, 2012
The last flowers and the last tomatoes...i want to make them last as long as possible.
The flowers have a limited time, but the tomatoes I can make to last for quite some time.
This pickled tomatoes my mom used to make when I was little.
And I remember very well my mothers meatballs, potatoes, vegetables and the green tomatoes!
An unbeatable combination in my young years.
Now I make the pickles every year with the last batch of unripe tomatoes . And it goes just as well with curries as with meatballs...
1 kg green tomatoes
4 dl vinagre
4 dl water
Cook together for 10 min and let it rest over night.
Then throw away the water,skin the tomatoes and cut them in two or four, depending on size.
1,5 dl vinagre
a splash of water
750 g brown sugar
1 vanilla pod
Cook the tomatoes in the mixture for two minutes and take them out. Keep cooking
the sauce for 10 more minutes and then add the tomatoes for a final boil before pouring into
clean, sterile glasses . Put the lid on and leave the glass lid down till cooled off.
Store in a cool place.