Recipe: Spanish Pickle

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Spanish recipe for using green tomatoes, similar to chutney but not so mushy


  • 7 lbs. (3.150kg) green tomatoes
  • 2 lbs. (900g) onions
  • 8 oz. (225g) salt
  • half an ounce (12g) cloves
  • half an ounce ((12g) allspice
  • half an ounce (12g) peppercorns
  • half an ounce (12g) mustard seed
  • 3 pints (1710ml) spirit vinegar
  • 1 lb (450g) sugar
  • Cooking Instructions:

    1. Slice the tomatoes and chop the onions finely
    2. Spread in alternate layers in a deep dish
    3. Sprinkle with salt and mix in the spices
    4. Stand for 24 hours, then drain well
    5. Place in a preserving pan and cover with vinegar and sugar
    6. Bring to the boil and simmer for 30 minutes
    7. Fill into warmed jars, seal and label
    8. Ready for use in a few days and will keep for some time

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