Directions for Pickled Tomatoes

Wash the tomatoes and set aside. Combine the vinegar, water, sugar, salt and lemon zest in a medium sauce pan. Bring to a boil then simmer and stir until the sugar and salt are dissolved. Set aside to cool to room temperature.

Divide the garlic, red pepper flakes and mustard seeds between sterilized jars.

Poke the tomatoes once or twice with a skewer or a toothpick then add to jars. Or cut some of the bigger ones in half.

Pour the cooled liquid over the top of the tomatoes leaving a little room at the top, cover with the lids and refrigerate.  May be stored in the refrigerator for up to one month.