Pickled Green Tomatoes   

The best tomatoes to use are those small cherry tomatoes, but if you only have the big ones, halve, or quarter them, depending on size. Try cucumbers or courgettes, or fruit like gooseberries or plums. Always blanch green vegetables before pickling.

1kg (2lb) green tomatoes	a few sprigs of dill (or tsp dill seed)
2 - 3 bay leaves	2 - 3 fresh or dried red chillies
1½ tbsp mustard seeds	1 tbsp black peppercorns
4 -5 whole cloves	1 litre (1¾ pints) cider vinegar
125 ml ( 4 fl oz ) water	4 tbsp honey or sugar
1 tbsp salt

    Lightly prick each tomato in several places with a wooden cocktail stick. Place in the sterilized jar with the spices.
    Put the vinegar, water, honey or sugar, and the salt in a non - corrosive pan. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat and leave until warm.
    Pour the warm vinegar into the jar. If there is not enough vinegar to cover the tomatoes, top up with cold vinegar. Seal.
    The tomatoes will be ready to eat in 1 month, but will improve with 2 -3 months keeping. It has about 1 year shelf life.

Makes about 1 kg (2 lb)