Heirloom Tomato Chow-Chow!

Holy. Mackerel.

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! 
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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...