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2 quarts small green cherry tomatoes

2-1/2 cups cider vinegar

2 1/2 cups water

3 tablespoons salt

4 garlic cloves, flattened

4 teaspoons mustard seeds

4 fresh dill heads, trimmed

1 medium onion, sliced

Wash tomatoes; remove stems; set aside. In a medium saucepan, combine vinegar, water and salt. Bring to a boil over high heat. Reduce heat to low; cover. Place 1 garlic clove in 1 hot jar. Add 1 teaspoon mustard seeds and 1 dill head. Tightly pack one-fourth of tomatoes and one-fourth of onion slices in jar, leaving 1/2

inch headspace. Add hot vinegar mixture to cover. Fill and close remaining jars. Process in a boiling water bath for 10 minutes. Makes 4 pints.