Question: Make quick pickled vegetables

  Options: 
 A. 1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes) 2 teaspoons light brown sugar 2 teaspoons apple cider vinegar 1 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce Instructions Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.) Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your feet occasionally to help them pickle more quickly, 10 minutes.
 B. 1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes) 2 teaspoons light brown sugar 2 teaspoons apple cider vinegar 1 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce Instructions Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.) Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
Answer: B