Cucumber On Vine 1

Grandma Beaumont’s Pickles


5-6 pounds (2.7 kilograms) green tomatoes (not vital, but smaller size ones look good)
1 1/2 pounds (600 grams) small white onions (look better and slice into nice small rings)
2 or 3 cucumbers (apple variety enhances as they have larger, fleshly seeds)
2 tablespoon salt
4 cups white sugar (more or less)
2 tablespoon mustard powder
1 large teaspoon curry powder
2 teaspoons turmeric
750ml (1 bottle) white vinegar
cornflour (mixed) to thicken.
(However, don’t make it too thick as with time they seem to become thicker.)


Slice the tomatoes, onions, and the cucumbers and sprinkle with salt. Allow this to stand overnight.

Next morning, strain off all the fluid and add bottle of vinegar – this is sufficient as the sugar makes more fluid.

At this point, add sugar, mustard, curry powder and also 1 good tablespoon of EZY sauce, well shaken instead of spices.

Taste frequently as tomatoes vary in acidity and sometimes a little more salt or sugar may make it tastier.

Bottle, and when cold, cover with Paraffin wax and finally seal with jam covers.

Screw top jars are not advisable and they will rust.

I have won prizes at the Sale Show for the above and the colour particularly stands out and so often green tomato pickles are an unpleasant very dark looking presentation.

A wonderful recipe to use up remaining smaller tomatoes that sometimes do not ripen. Of course, if you love pickles, you will seek the perfect, smaller sized green tomatoes when you are free to make up pickles. If you don’t have tomatoes growing, then ask a neighbour for some – some people do not realise how nice these pickles are and just throw out the end tomatoes as they pull up their old plants.

My mother wrote this with great pride for her granddaughters. It was with a great deal of experimenting that she finally got what she wanted. She would be delighted that her grandchildren are now making it and hopefully it will carry on for generations.

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Fermented Pickles