Sweet Pickled Green
Tomatoes Veg CD
Vegetarian Vegetable Cold
Accompaniment Pickles Preserve Preserves
Preserving Dairy Free
teasp Ground Cinnamon
Small green Tomatoes, skinned
Place the vinegar, sugar, cinnamon and water in a large saucepan and heat
gently, stirring, until the sugar dissolves.
Bring the mixture to the boil then add the tomatoes and cook for 5 minutes.
Transfer the contents of the pan to a large bowl, cover and leave for 1 week.
After this time, strain the vinegar into a large saucepan , bring to the boil
then boil for 10 minutes.
Add the tomatoes and boil for a further 5 minutes.
Transfer to warm prepared jars to within 1cm/½ inch of the top, ensuring the
tomatoes are covered with 1cm/½ inch of liquid, cover and seal. (See tips
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
vegetables are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 2-3 weeks before consuming.