Sweet and sour pickled green tomatoes

Ingredients for 1 servings:

• 1 kg tomatoes, green
• 250 g onion(s)
• 400 ml vinegar, milder, e.g. apple cider vinegar or white balsamic vinegar
• 100 ml water
• 200 g sugar
• 4 allspice berries
• 4 juniper berries
• 2 carnations
• 1 tbsp peppercorns
• 1 tbsp mustard seeds
• 1 bay leaf

Instructions

Working time approx. 1 hour; Rest period approx. 28 days; Cooking/baking time approx. 30 minutes; Total time approx. 28 days 1 hour 30 minutes

What to do with the green tomatoes at the end of the season?

Peel the tomatoes and poke several small holes in them with the tip of a knife. Dissolve 100g of salt in 1 liter of cold water and pour it over the tomatoes. It should completely cover the tomatoes. Let them sit at room temperature for one or two days. Then remove them from the brine. To make the brine, boil the vinegar with the 100ml of water, the sugar, and the spices. Rinse plenty of preserving, jam, or pickle jars thoroughly with hot water, or better yet, boil them straight away. Then slice the onions and tomatoes and stack them tightly in the still-hot jar. Pour the hot brine over them and seal tightly. Everything should be well covered. They will be delicious after 3-4 weeks.