Pickled Tomatoes

1. 1

   Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil.

2. 2

   Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.)

3. 3

   Poke the tomatoes with a wooden skewer to ensure there are no air pockets.

4. 4

   Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.

5. 5

   To make Sugar Free Vinegar:

6. 6

   Put the vinegar and fruit juice in the pan, bring to the boil and skim well.

7. 7

   Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.

8. 8

   Remove the spice bag,pour over tomatoes.

9. 9

   NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.

* Per serving · 4 servings · Values may vary.

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