If you can’t get green tomatoes, pick out unripe ones in the supermarket and they will work just as well. It would be much more difficult to find ripe tomatoes, come to think of it. The pickled tomatoes are excellent with cold meats or cheese.
Prick the tomatoes here and there with a needle and put them in a large heatproof bowl or pan.
Put the red wine vinegar in a large saucepan with the caster sugar, cloves, diced chillies with their seeds and
Using a slotted spoon, take out the tomatoes and pack carefully in sterilized Kilner jars. Do not force too many in or they will burst.
Turn up the heat under the poaching liquid and reduce it until it is a thick syrup, then pour this over the tomatoes to cover.
Leave for at least 2 weeks before eating. They will keep unopened for months.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.