Pickled tomatoes (mom)

Yield: 12 pints

Measure Ingredient
\N \N Cherry tomatoes
\N \N Water
\N \N Dill seeds
1 quart Vinegar (white)
3 quarts Water
\N \N Garlic cloves
\N \N Black pepper, whole
\N \N Grape leaves
1 cup Salt
½ teaspoon Alum



Let tomatoes stand in cold water a while, then wash (in cold water).

Drain and put in jars. For each pint jar, put in a teaspoon of dill seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf into each jar, over tomatoes.

MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.

Bring to rolling boil; lower heat and boil 3 to 4 minutes. Pour into sterilized jars up to shoulder (line). Seal immediately with sterile lid.

To sterilize jars, put jars in pan of water upside down. Boil water and cool. (Water is sucked up into jars.)

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