| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles, Mom |
12 |
Pints |
INGREDIENTS
|
|
Cherry tomatoes |
|
|
Water |
|
|
Dill seeds |
|
|
Garlic cloves |
|
|
Black pepper, whole |
|
|
Grape leaves |
| 1 |
qt |
Vinegar (white) |
| 3 |
qt |
Water |
| 1 |
c |
Salt |
| 1/2 |
ts |
Alum |
INSTRUCTIONS
PICKLE JAR INGREDIENTS
PICKLING SOLUTION
Let tomatoes stand in cold water a while, then wash (in cold water). Drain
and put in jars. For each pint jar, put in a teaspoon of dill seeds, 3 or
4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf into each
jar, over tomatoes.
MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.
Bring to rolling boil; lower heat and boil 3 to 4 minutes. Pour into
sterilized jars up to shoulder (line). Seal immediately with sterile lid.
To sterilize jars, put jars in pan of water upside down. Boil water and
cool. (Water is sucked up into jars.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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