Pickled green tomatoes with vanilla

How to make it

1. 1

   Wipe the tomatoes dry, boil them in vinegar and water, half of each, until the skin can be pulled off easily; put them in a dish and leave until the next day.

2. 2

   Remove the skin and cut the tomatoes into 4–6 pieces.

3. 3

   Boil the sugar, vinegar and vanilla into a syrup, that is, until it has been skimmed and is quite clear. Add the tomatoes and boil for 4 to 5 minutes; pour everything out, leave until the next day, put back over the heat and bring to a boil, after which the tomatoes are lifted out with a slotted spoon.

4. 4

   Boil the syrup until it is even, about half an hour, at a gentle simmer, and pour it warm over the tomatoes, distributed in crocks or jars. Tie them shut the following day.