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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