Posted by Gargantua on November 2, 2007 at 11:48 pm
· Under Canning
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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
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.
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