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1
Sterilize the jars.
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2
Wash the jars and lids in hot soapy water; rinse well.
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3
Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom.
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4
Fill the pot halfway with water and bring to a simmer (do not boil).
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5
Submerge the jars in the water and let simmer until you're ready to fill.
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6
Sterilize the lids in a separate small pot of simmering water.
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7
Make the brine.
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8
Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan.
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9
Bring to a boil; cook for 3 minutes.
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10
Cool slightly.
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11
Remove the chiles and bay leaves with a slotted spoon
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12
Pack the tomatoes.
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13
Slice the tomatoes into wedges using a sterilized knife and cutting board.
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14
Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
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15
Fill and close.
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16
Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top.
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17
Slide a clean rubber spatula around the inside of each jar to remove air bubbles.
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18
Wipe the rims with a clean towel, then position the sterilized lids on top.
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19
Screw the lids shut, being careful not to overtighten.
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20
Boil the jars.
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21
Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches.
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22
Cover and boil for 15 to 20 minutes.
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23
Turn off the heat, uncover and leave them in the water for 10 minutes
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24
Remove and let cool.
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25
Transfer the jars to a kitchen towel.
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26
Let sit, undisturbed, for at least 12 hours.
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27
A vacuum seal will form as the jars cool
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28
Label your pickles.
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29
Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening.
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30
The tomatoes will be at their prime about 3 months after canning.
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31
Photograph by David A.
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32
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