Prepare the tomatoes

• Wash the green tomatoes and cut them into wedges.
• Pack the tomato wedges into clean jars with the bay leaf and peppercorns.

Make the brine

• Heat the water in a saucepan.
• Stir in the salt and the apple cider vinegar until the salt dissolves.

Pour over and pickle

• Pour the hot brine over the tomatoes until they are fully submerged.
• Let cool, then seal and refrigerate.

Serve

• Enjoy the pickled green tomatoes on their own or piled on loaded toast.