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 Laterin the archived edition of our Sept 2012 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ preserving the harvest ]