Recipe information
Yield
makes about 3 quarts
Ingredients
4 pounds (about 12) medium green tomatoes, cored
and cut into 1-inch wedges
4 cups distilled white vinegar
1 cup sugar
4 garlic cloves, smashed and peeled
3/4 cup fish sauce
1 tablespoon coriander seeds
2 star anise
Preparation
Put the tomatoes into a 4-quart stainless-steel or glass container with a tight-fitting lid. In a nonreactive 2-quart pot, combine the vinegar, sugar, garlic, fish sauce, coriander seeds, and star anise. Bring to a boil and cook for 30 seconds, stirring to dissolve the sugar. Pour the hot mixture over the tomatoes. Let cool. Then cover and refrigerate for at least 1 day before serving.
