Friday, 18 October 2013
A large number of ripe tomatoes needed to be preserved so I opted for pickling them this evening. The tomatoes were pierced with a skewer so that the pickling solution could penetrate them. They were then packed into pickling jars. The pickling solution was 400 ml water, 400 ml white vinegar, 2 tbs salt, 2 tbs sugar, a few cloves, peppercorns and coriander seeds. They were boiled for about 3 minutes and then poured hot into the jars. We'll use the tomatoes over the winter.