Tri-Tomato Salad

Ingredients:
6 cup(s) cider vinegar (5% acidity)
3 cup(s) spring water
1 cup(s) sugar
1/2 cup(s) kosher salt
5 pound(s) small red cherry tomatoes
3 pound(s) yellow pear tomatoes
2 1/2 pound(s) green tomatoes, coarsely chopped
2 green bell peppers, seeded, cut into rings
1 bunch(es) green onions, cut into 1-inch pieces
1 pound(s) yellow onions, peeled and cut into rings
1/4 cup(s) mustard seed
5 sprig(s) tarragon
5 whole cloves


Directions

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.

Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside.

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.

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.

http://www.delish.com/recipefinder/tri-tomato-salad-3550