8 to 10 small green tomatoes with stems, rinsed
3 cloves garlic
3 celery stalks
3 cayenne peppers
3 tablespoons dried dill weed
3 tablespoons dried basil
2 quarts water
1 quart apple cider vinegar

Pack tomatoes into sterile 1-quart mason jars. To each jar add 1 clove garlic, 1 celery stalk and 1 cayenne pepper. Distribute dill and basil equally between jars.

Bring the water and the vinegar to the boil in a large pot. Turn off the heat and pour this brine into each jar, leaving ¼-inch space at the top. Screw down lids and process in a hot water bath for 15 minutes.

Discover more information about Preserving the Harvest: Saving the Summer for Later
in the archived edition of our Sept 2012 email.
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