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

　　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.

　　Cooking in the Moment