Featured Recipe

Wash tomatoes; remove stems. Cut each tomato into 4 wedges.

Sterilize two 1-quart jars or a 2-quart jar; leave in hot water until ready to fill.

In a medium saucepan, combine vinegar with salt and 2 cups of water. Bring mixture to boiling, and boil 5 minutes.

Meanwhile, pack tomatoes into sterilized jars. Add garlic and tarragon. Completing one jar at a time, ladle boiling vinegar mixture over tomatoes to within 1/2-inch of top, but covering tomatoes completely. Cap at once as manufacturer directs. Makes 2 quarts.