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CATEGORY CUISINE TAG YIELD
Vegetables Canning, Condiments, Harned 1994, Pickles, Vegetables 4 Quarts

INGREDIENTS

14 lb Small green cherry tomatoes
4 Garlic cloves
4 Celery stalks
4 Hot red peppers
4 Heads dill
1 qt ;Water
1/2 c Pickling salt
2 qt White vinegar

INSTRUCTIONS

Pack 3 1/2 lbs. cherry tomatoes in hot quart jars.  To each quart, add a
garlic clove, a celery stalk, a hot red pepper, and a head of dill.
Combine water, pickling salt and vinegar.  Boil.  Fill jars to 1/2" from
top.  Process 10 minutes in boiling water bath.
From Maggie Hennessey in _A Taste of West Virginia:  A Book of Favorite
Recipes_.  Leawood, KS: Circulation Service, Inc., 1991. Pp. 10-11. Posted
by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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