Pickled Green Tomatoes

Lots of  folk have a deluge of green tomatoes this time of year. One way to use them up is to pickle them. This is a classic Danish recipe which is always a winner! 

Ingredients 

1 kg. Green tomatoes, washed.

5oo ml clear vinegar

300 ml water

600 gram white sugar

1 vanilla pod

Method

Cut the big tomatoes in half or quarters and pinch a hole in the small ones with a fork.

Put the tomatoes in a preserve glass which has been sterilised.

Flake the vanilla and put it in a pot with the water, sugar and vanilla, and boil it up.

Pour the hot liquid over the tomatoes.

Put the lid on the glasses and let it rest for a week in a cool place before tasting them. 

They will last all winter unopened but once opened keep refrigerated. Delicious with cold meats and sandwiches.