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[keith bellinger <bartermn AT epix.net>]

Fireballs (pickled green cherry tomatoes)
(seven pints)


1 gallon green cherry tomatoes
7 garlic cloves
7 hot red peppers
7 heads dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegar

Combine water, salt & vinegar. Bring to a boil. To each jar add a garlic 
clove, hot pepper, and head of dill. Pack tomatoes into jars, pour hot 
brine, leaving 1/2 inch headspace. Remove air bubbles, adjust lids and 
process ten minutes in boiling water bath.


Warning; these tomatoes may squirt when bitten.