Featured Pinch Tips Video
- 14 lb
- small green cherry tomotoes
- 4 clove
- celery stalks
- 4 sprig(s)
- 1 qt
- 1/2 c
- pickling salt
- 2 qt
- white vinegar
- hot red peppers (your choice of pepper)
- 4 qt
- canning jars with lids
1Pack 3 1/2 lbs of cherry tomatoes into hot quart jars.
2In each quart jar add a garlic clove, a celery stalk,a hot red pepper, and a sprig of dill.
3In a saucepan combine water, pickling salt, & vinegar. Bring to a boil.
4Fill jars to 1/2 inch from the top with hot liquid. Seal jars.
5Process in a hot water bath for 10 minutes.
6Store for a month or longer before eating. Enjoy!