Placeholder while article actions loadThis shelf-stable version of pickled tomatoes from food writer Anna Voloshyna’s mom relies on an herby, spicy, sweet-and-sour marinade that gives the tomatoes a vibrant flavor and appealing texture. For more details about how to process the jars and alternative equipment, read this: A step-by-step guide to water bath canning. Evenly divide among three wide-mouth, 1-quart glass canning jars with tightfitting lids. Step 2In a medium saucepan over medium-high heat, combine the water, vinegar, sugar and salt and bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium-high and set the canning rack into the pot.

Source: Washington Post June 17, 2022 19:55 UTC