Sweet and Spicy Tomatoes, Pickled Green,cherry Tomatoes

Recipe by Rita1652
YIELD: 8 pints




  • In a large bowl, combine onion, and tomatoes.
  • Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
  • In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
  • Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
  • Wipe rims of excess; screw on lids.
  • Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
  • Let jars sit in gently simmering water for 10 minutes.
  • Remove; let cool slightly.
  • Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
  • Let sealed jars cool completely.
  • Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.