Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Green Tomatoes |
| Garlic Cloves | |
| Hot Cherry peppers | |
| 1 quart | Vinegar |
| 2 quarts | Water |
| 1 cup | Salt |
Wash tomatoes and quart jars. (use small firm tomatoes, or large ones cut into quarters.) In each jar place a garlic clove and 1 or 2 hot cherry peppers. Stir together vinegar, water, and salt; cook 5 minutes and pour over pickles. Seal jars SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92