So, we all remember the BEAUTIFUL heirloom tomatoes my friend Nancy bestowed upon me. Let me refresh your memory...
Well, THANK YOU NANCY!
I made a brine of:
- 4 cups apple cider vinegar
- 2 cup sugar
- 2 tablespoon dry mustard
- 2 tablespoon turmeric
- 4 tablespoon pickling spice
- 2 tablespoon habanero pepper powder
- 1 tablespoon minced ginger
- 4 pounds firm green and red heirloom tomatoes, cut into quarters
- 5 medium onions, diced
- Once you start boiling the brine, wow. Delicious!
You can find the full recipe online at Food Network, but I changed theirs a bit.
I have never canned before, so I made a few novice mistakes. I didn't wipe the rims before putting the lids on. Who knew my messy ways could actually hinder the process? Oh well. Once I re-did that step (ahem, following instructions) they sealed within 10 minutes. Hooray!
They're now sitting on the counter cooling and I am SO EXCITED!
I had a bit that didnt fit in the jars, so naturally I taste tested. WHOA MAMA. The tart taste of tomato hits you first, followed by a kick in the ass from the habanero and then it finished with the sweet sugar taste.
I WILL PUT THIS ON ALL THE THINGS!!
You should too :)
And now, Mango Pickle...