• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.

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  • In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.

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  • Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace. Remove any air bubbles in jars. Wipe jar rims; adjust lids.

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  • Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

34 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 631 mg sodium. 96 mg potassium; 7 g carbohydrates; 0 g fiber; 6 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0