I planted the tomato plants a bit too close together in the greenhouse this year, and the resulting perpetual shade has produced a harvest of 2.7 kg of green tomatoes, but only one single red one!
Fortunately, pickled green tomatoes is one of my favourites, so I spent an hour pickling them yesterday.
Here’s the receipe I used, adapted from this Danish one:
1 kg green tomatoes
2 vanilla pods
300 ml white wine vinegar
300 ml water
400 g sugar
Wash the tomatoes and the chillies and pierce them deeply with a fork.
Split the vanilla pods.
Bring vinegar, water and sugar to the boil and add the chillies and the vanilla pods.
Add one layer of tomatoes and boil them for 5-7 minutes. Repeat with the rest of the tomatoes.
Put the tomatoes, chillies and vanilla pods into sterilised jars. Top up with the hot liquid, and put the lids on.
Leave for two weeks before eating.