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Pickled green tomatoes

They will keep for 4–5 months in the fridge, and the only limit to their uses is your imagination.

Ingredients

The tomatoes
2 kg green tomatoes
Preserving liquid
800 ml water
800 ml apple cider vinegar
1000 ml sugar
2 cinnamon sticks
10 carnations
1½ tbsp peppercorns
100 g peeled ginger, sliced
2 peeled onions, sliced
2 vanilla pods
Atamon

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Instructions

Wash the tomatoes, remove the stalks and prick 4–5 holes in each with a toothpick. Bring the rest of the ingredients to the boil and simmer for about 10 minutes. Place the tomatoes in the brine and leave them to simmer for 5–6 minutes. Remove them and place them in sterilised jars that have been rinsed with a little Atamon. Now pour the hot liquid over them and seal the jars.