Pickled Tomatoes (Mom)

Course : Pickles
Serves: 12
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----------------PICKLE JAR
1 pint Cherry tomatoes
1/2 gallon Water
1 tablespoons Dill seeds
-----------------------------PICKLING --
1 quart Vinegar (white)
3 quart Water
12 cloves Garlic cloves
1 tablespoons Black pepper, whole
1 Bunches Grape leaves
1 cup Salt
1/2 Teaspoon Alum

Preparation / Directions:

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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