Dill Pickled Green Tomatoes

Pickled green tomato wedges with dill, garlic and mustard seeds.

Crunchy refrigerator pickles for sandwiches and cheese. Makes one 750 ml jar. Preparation: 15 minutes plus 24 hours chilling.

Ingredients

• 500 g firm green tomatoes, cut into wedges

• 250 ml vinegar labelled 5% acidity

• 250 ml water

• 15 g sugar

• 10 g fine salt

• 2 garlic cloves, sliced

• 2 dill sprigs

• 1 tsp mustard seeds

• ½ tsp black peppercorns

Method

1. Put the tomato wedges, garlic, dill and spices in a clean heatproof jar.

2. Bring the vinegar, water, sugar and salt just to a boil, stirring to dissolve. Pour over the tomatoes so they are submerged.

3. Cool, cover and refrigerate at least 24 hours before serving.

Storage

Keep refrigerated and use within 2 weeks. Do not store this unprocessed pickle at room temperature.