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4 quarts
suggest servings
| 14 | pounds | cherry tomatoes | small, green |
| 4 | each | celery stalks | |
| 4 | heads | dill seed | |
| 1 | quart | water | |
| 1/2 | cup | pickling salt | |
| 2 | quarts | white vinegar |
Pack 3 1/2 lbs cherry tomatoes in 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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Total Carbohydrate 63.0g | 21% |
| Dietary Fiber 20.0g | 79% |
| Sugars 43.0g | |
| Protein 14.0g | 29% |
| Vitamin A | 268% | Vitamin C | 338% | |
| Calcium | 17% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
We have baked this cake for years, it is a cake that good anytime, and good for carry-ins, company, just anytime. It is good when you want a cake that is filling, and it is very EASY and QUICK to make.
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