Pickled Green Tomatoes with Chilli and Garlic

MAKES 2-litre jar

• 600g green tomatoes

• 1 garlic clove, peeled and sliced

• 1 handful of celery leaves, chopped

• 1 red chilli, sliced

• 500ml water

• 500ml white wine vinegar

• 2 tbsp salt

• 2 tbsp caster sugar

• 1 tbsp coriander seeds

• 1 tbsp celery seeds

Cut the tomatoes into quarters or even smaller segments if they are big. Pack them into the sterilized jar (see page 280) with the sliced garlic, celery leaves and chilli slices distributed throughout.

Combine the water, vinegar, salt, sugar and spices in a pan and bring to the boil, then pour the hot pickling liquid over the tomatoes. Push them down so they are submerged under the liquid and seal the jar. They will be ready after three days and keep for six months or more.