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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