Step 1

Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids to sterilize them.

Step 2

In a large pot, combine 10 cups of water, 6 cups vinegar, 1/3 cup salt, and 3 Tbsp sugar. Bring to a boil, stirring to dissolve sugar and salt.

Step 3

Wash and prep all vegetables. Divide your sliced bell pepper, peppercorns, dill, bay leaves, garlic and horseradish leaves (if using), among six quart-sized jars.

Step 4

Add tomatoes and pack them in as tightly as you can without squishing them. Pour boiling hot brine over your tomatoes.

Step 5

Screw the lids on enough to keep the seal in place but don't over-tighten them since air bubbles need to be able to escape.

Step 6

Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate tomatoes and enjoy within 3 months.