Pickled Green Tomatoes

Trying @urbanfarmandkitchen's recipe for Pickled Green Tomatoes.

Unusually for me, I've pretty much stuck to the recipe. I just substituted apple cider vinegar for distilled white vinegar, and used my late father's method for working out exactly how much pickling solution you need. So follow the recipe before measuring out the quantities in the ingredients, particulary if you don't have exactly 1lb of green tomatoes (I had 250g so halved the rest of the ingredients).

1lb/450g green unripe tomatoes

1 cup/235ml water
1 cup/235ml apple cider vinegar
1 tbsp salt
1 tsp sugar
1-2 Garlic cloves - peeled, and root end cut off
1 bay leaf
½ teaspoon black peppercorns
½ teaspoon mustard seed - yellow or black
1 sprig of dill (didn't have any)

Cut any larger tomatoes into chunks and smaller tomatoes in halves. You want to expose some of the interior so that they pickle all the way through.

Pack the cut tomatoes into a preserving jar. Half fill the jar with the vinegar and top up with water.  Pour the vinegar and water into a small saucepan, keeping the tomatoes in the jar. Add the  salt and sugar and warm gently until the sugar and salt have dissolved.  Leave to cool.

Poke the garlic, bay leaf, spices and fresh dill into the green tomatoes in the jar.  Pour over pickling solution when it has cooled. Tap the jar to release any air bubbles. Seal and refrigerate. You can start enjoying them within 2 days, but @urbanfarmandkitchen recommend waiting at least 5 days.

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