Pickled Tomatoes

Directions

1. 1
   Lightly prick each tomato in several places with a cocktail stick (skip this step if you are using sliced tomatoes).Arrange in a sterilised jar with the mint or basil.
2. 2
   Pour in the Sweet Vinegar, making sure it covers the tomatoes by at least 1in (2.5cm). (Vinegar should be boiling hot.)
3. 3
   Poke the tomatoes with a wooden skewer to ensure there are no air pockets.
4. 4
   Weight down the tomatoes then seal using safe canning method.The tomatoes will be ready to eat in 4 - 6 weeks,but improve with longer keeping.
5. 5
   To make Sugar Free Vinegar:
6. 6
   Put the vinegar and fruit juice in the pan, bring to the boil and skim well.
7. 7
   Make a spice bag with remaining ingredients,add to the boiling vinegar mixture and boil for 10 minutes.
8. 8
   Remove the spice bag,pour over tomatoes.
9. 9
   NOTE: You can make this vinegar mix in larger quantities and it will keep for 2 years and can be used for loads of other things if sealed in hot sterilised jars.
10. 10
    Cook time is actually time to preserve.