INGREDIENTS

INSTRUCTIONS

Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes
into sterilized jars and to each quart jar add 1 clove peeled garlic, 1
stalk celery, several strips of green pepper and a large spray of dill.
Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling
salt and boil for 5 minutes. Pour the hot brine over the vegetables in the
jar and seal.  The pickles will be ready to us in about 4 weeks. Hot red
pepper, celery seed and mustard see may be added to the vinegar mixture.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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