Tri-Tomato Salad

Ingredients

• 6 c. cider vinegar (5% acidity)
• 3 c. SPRING WATER
• 1 c. sugar
• ½ c. Kosher salt
• 5 lb. small red cherry tomatoes
• 3 lb. yellow pear tomatoes
• 2½ lb. green tomatoes
• 2 Green Bell peppers
• 1 bunch green onions
• 1 lb. yellow onions
• ¼ c. Mustard Seed
• 5 sprig tarragon
• 5 whole cloves

Directions

1. Prepare the salad: Combine vinegar, water, sugar, and salt in a large saucepan over high heat. Bring to a boil, reduce heat to medium, and keep hot.
2. Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside.
3. Process the salad: Pour the hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes.
4. Cool the jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed salad will keep refrigerated for up to 1 month.
5. Source: countryliving.com