The New McCall's Cookbook, 1973
30 minutes — 2 quarts | |||||||||||||||||
Ingredients
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InstructionsWash 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. |