Pickled Green Tomatoes

• 1 kg Green tomatoes
• 600 ml Vinegar
• 300 ml Water
• 90 g Sugar
• 1 Tbsp Whole black pepper
• 2 Bay leaves

1. Slice the green tomatoes into 5 mm thick slices and put in the salt water about 2 hours.
2. Put every seasoning, water and vinegar into the pan to boil.
3. Let cool as-is.
4. Put tomatoes from Step 1 ( throw away salt water ) into the jar, then pour in the cooled liquid from Step 2.
5. Keep in the fridge for 1 month.
6. After that, they are ready to eat!

tomatoes, vinegar, water, sugar, black pepper, bay leaves

Taken from cookpad.com/us/recipes/250890-pickled-green-tomatoes (may not work)