Pickled Tomatoes

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I found this recipe at americanfood.about.com and liked it because I just had a small amount of unripe garden tomatoes left - and this fitted the bill.  The pickling liquid tasted good too.

Ingredients:
1/2 tsp. chilli flakes
1 bayleaf
1 tblsp. coriander seeds
6 cloves
1 tblsp. black peppercorns
2 cloves of garlic
2 cups of cider vinegar + 1/2 cup of water
2 tblsp. honey
1 tblsp. salt
1lb. (500g) green or mixed tomatoes - quartered, or enough to fill the jar almost to the top.
1 sterilised glass jar with lid.*

*To sterlise a glass jar - I put mine in a cold oven and turn the heat to 180/190 deg.C and leave them in the oven for at least 15/20 mins.  Remove them with oven gloves as they will be boiling hot!  Leave to cool down on a wooden chopping board (or similar heat resistant surface).

Method:
Combine all the above ingredients, except the tomatoes, in a saucepan.
Bring to the boil for 3 minutes then remove from the heat and set aside.
Pack your tomatoes into the jar - leave about 1/2" space from the top and pour the pickling liquid in.
Make sure the tomatoes are covered by the liquid.
Tap the jar gently to remove any air bubbles and seal.
They should take about 2-3 months to pickle - just in time for Christmas treat with cheeses!