Fire Balls
Yield
4 quartsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | pounds |
cherry tomatoes
small, green |
|
| 4 | each |
celery stalks
|
|
| 4 | heads |
dill seed
|
* |
| 1 | quart |
water
|
*
|
| ½ | cup |
pickling salt
|
*
|
| 2 | quarts |
white vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.4 | kg |
cherry tomatoes
small, green |
|
| 4 | each |
celery stalks
|
|
| 4 | heads |
dill seed
|
* |
| 0.9 | l |
water
|
*
|
| 118 | ml |
pickling salt
|
*
|
| 2 | quarts |
white vinegar
|
*
|
Directions
Pack 3½ 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 ½ inch from top.
Process 10 minutes in boiling water bath.
