Make sure to scald the pickling jar with boiling water before you begin. Optionally, also rinse it with Atamon.

If you want to pickle the tomatoes whole (e.g., if you are using small cherry tomatoes), they need to be pricked a few times with a fork or a meat needle so the brine can penetrate the tomatoes. If you are using larger tomatoes, simply cut them in halves or quarters.

In a pot, combine water, vinegar, and sugar. Add the cinnamon stick and the split vanilla bean and bring the mixture to a boil.

Once the pot has come to a boil and the sugar has melted, add the tomatoes to the pot. Let them cook for 5-10 minutes, depending on how soft you want them.

Carefully remove the tomatoes from the boiling pot using a slotted spoon and transfer them to the scalded pickling jar.

Pour the boiling brine over the tomatoes and seal the jar immediately.

Let the pickled green tomatoes sit in the brine for at least 1-2 weeks before using them.