Pickled Tomatoes

Total Time: 1080 hrs 30 mins Preparation Time: 30 mins Cook Time: 1080 hrs

Ingredients

• 2 lbs tomatoes, any colour (mixed is nice)
• 10 -12 fresh mint leaves or 10 -12 fresh basil leaves
• 2 pints cider vinegar or 2 pints distilled malt vinegar
• 1/4 pint apple juice
• 1 tablespoon peppercorn
• 1 teaspoon clove
• 1 tablespoon coriander seed
• 3 chilies (optional)

Recipe

• 1 lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).arrange in a sterilised jar with the mint or basil.
• 2 pour in the sweet vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (vinegar should be boiling hot.)
• 3 poke the tomatoes with a wooden skewer to ensure there are no air pockets.
• 4 weight down the tomatoes then seal using safe canning method.the tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.
• 5 to make sugar free vinegar:.
• 6 put the vinegar and fruit juice in the pan, bring to the boil and skim well.
• 7 make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.
• 8 remove the spice bag,pour over tomatoes.
• 9 note: you can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.
• 10 cook time is actually time to preserve.