If you grow your own tomatoes, make a point of culling enough hard unripened fruit to make this unusual pickle. I keep it hidden away from temptation until the late autumn, when it is brought out to set off the earthy flavours of game terrines and pies.
Wash the tomatoes and put in a pan. Add the salt to
Place the sugar, vinegar, vanilla pod or cinnamon stick and
Strain off the syrup into a separate pan and bring it to the boil again. Boil for 10 minutes, and add the tomatoes. Simmer for a further 5 minutes, then remove from the heat. Pack into clean jars and seal while still hot. Store in a cool, dark place for at least a month before using.
© 1990 Joyce Molyneux. All rights reserved.