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From Maggie Hennessey "A Taste of West Virginia: A Book of Favorite Recipes" 1991.

14 lb small green cherry tomatoes

4 garlic cloves

4 celery stalks

4 hot red peppers

4heads dill

1 qt water

1/2 c Pickling salt

2 qt White vinegar

Pack 3 1/2 lbs. cherry tomatoes in each of the 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. Makes 4 quarts