Pickled Savory Rainbow Tomatoes

DSC_0025The first frost is predicted to arrive this Wednesday so I harvested the remaining tomatoes and peppers. I set the damaged tomatoes and peppers aside to prepare meals this week and used the “perfect” tomatoes for canning.

for 2 pint jars or 1 quart jar:

1 cup distilled white vinegar
1 cup water
1 Tablespoons natural sea salt (no anti clumping agents or iodine)

DSC_0026for each pint jar*:
1 teaspoon fresh ginger; chopped
1 dried chili pepper
1/2 teaspoon black peppercorns
1/4 teaspoon mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
tomatoes at different stages; cut to bite sized pieces
*double spices for quart jar

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use.

Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat.

DSC_0027 DSC_0028
Fill each hot sterilized jar with the spices and pack the jars full of tomatoes leaving a half inch of head space then pour the hot brine over the jars leaving half an inch of head space (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars). Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.


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