Bloody Mary Garnishes

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Step 1

1. Pierce tomatoes with the tip of a sharp knife

Step 2

2. Divide dill, Bay leaves, garlic, celery seed and mustard seed among four sterilized quart sized jars

Step 3

3. Divide the tomatoes, bell Peppers, okra, carrots, cucumbers and hot Peppers among the jars

Step 4

4. Combine vinegar, water and salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, uncovered for five minutes

Step 5

5. Carefully ladle the vinegar mixture into the jars, leaving about 1/2 inch of headspace.

Step 6

6. Wipe the rims with a clean cloth.

Step 7

7. Place slides and rings on the jars

Step 8

8. Twist until just finger tight but don't over tighten

Step 9

9. Let cool to room temperature and refrigerate for at least 24 hours before serving or proceed with canning process