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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty. Ingredients:
14 lbs small green cherry tomatoes |
4 cloves garlic |
4 stalks celery |
4 hot red peppers |
4 heads dill |
1 quart water |
1/2 cup pickling salt |
2 quarts white vinegar |
Directions:
1. Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
2. To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
3. Combine water, pickling salt and vinegar.
4. Boil.
5. Fill jars to 1/2 inch head space from top.
6. Process 10 minutes in boiling water bath.
7. Makes 4 quarts.
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