Dilled Green Cherry Tomatoes
We usually make this recipe in the fall, when we have an over abundance of green cherry tomatoes, however it is so good that I have been known to make it early in the season. I like this recipe because I can make just one quart at a time.
1 quart whole green cherry tomatoes
1 carrot cut into 3 or 4 pieces
2 cloves of garlic
2 teaspoons of dill seeds
1 teaspoon pickling salt
1 cup of vinegar
boiling water (to cover ingredients once in the jar)
Sterilize quart jar(s). Pack in all the ingredients (except vinegar).
Pour in the vinegar then top off with the boiling water, leaving 1/4” head space. Tighten lid.
If refrigerating, let cool and then refrigerate. Let sit 4 weeks or so to let the flavors develop.
To can, process in boiling water bath for 5 minutes.~~~~~~~~~~~~~~~~`