Pickled Tomatoes or Pickles Vinegar, at least a cup Water Pickling Spices Garlic Celery Salt Bring to a boil and pour over tomatoes or cucumbers. Can either can or just put into fridge. If canning, sterilize jars and lids, pack with vegetables, pour canning liquid over, leaving ½ inch headspace. Close lids tightly and place into a pot of boiling water. Must boil for 10 minutes. Remove and invert jars until they cool. Seals should be inverted, if so these are not shelf stable for a year until you open them, then they must be refrigerated. If seals do not invert you can still eat them but they must remain in the fridge
Page 60
