Canning and Preserving

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By bestcook #Canning and Preserving
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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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