Marinated Tomatoes

Ingredients: 

4 lb tomatoes

2 medium size bell peppers

1 whole hot pepper

1 onion

1 head of garlic

2-3 parsley (or celery) sprigs – leafy part

1 Tbsp dill seeds

1 Tbsp salt

3 Tbsp sugar

2.5 Tbsp white vinegar

Instructions:

Wash the jar very well. 

Layer at the bottom of the jar:

Garlic, dill, parsley (leaves), peppercorns, cloves.

Pierce each tomato 2-3 times with a toothpick at the core end. Put tomatoes in the jar up to the neck. 

On top of tomatoes, place sliced bell pepper and more parsley leaves.

If you like it to be a little spicy, add several slices of hot pepper without seeds.

Pour boiling water to fill the jar, cover with a lid.

Let it sit for 15-20 minutes.

Drain the water back into a pot, and bring it back to boil. Add 2 Tbsp of pickling salt and 3 Tbsp sugar per 5 cups of water. Pour boiling marinade back into the jar, then add 1 tsp of vinegar to top it off(6-9%). If you want it to be a little more sour, add more vinegar – up to 3 tsp.

Place the lid on the jar immediately after filling with marinade and vinegar. 

Make sure your rack is on the bottom of the canner, and place the jars in the water bath, making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot, turn up the heat under the canner, and wait for the water to start boiling. Once the water has come to a boil, start your timer for 30 minutes. When complete, turn off the heat and remove the cover. Let the jars sit for another few minutes. Remove the jars and place them back on the dish towel in a location where they can sit overnight to cool. Do not touch or move them until the next morning.

The recipe is for 3 quarts, and is best served with pork or beef steak.