Evenly distribute the sliced green tomatoes, sliced jalapeños, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of headspace. Cover with lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.
Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. If you are processing this way, make sure that your lids have never been used before, as they will only seal once. These jars will not require refrigeration until after opening.
Yield: 2 pints
10 comments
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Greetings!What’s up? :p It’s good to know that you are still around this website. How did the last Google update affect your site? It seems that your blog is one of the strongest in the current SERP’s! Keep that up and don’t forget to msg me when you catch some free time 🙂 C ya soon! 😉
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I am really impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it’s rare to see a nice blog like this one these days..
Thanks for your comment, this blog is a WP premium template from themeforest.com called Striking.
Just wanted to give you a shout from the valley of the sun, great information. Much appreciated.