FIRE BALLS
From Maggie Hennessey "A Taste of West Virginia: A Book of Favorite Recipes" 1991.
14 lb small green cherry tomatoes
4 garlic cloves
4 celery stalks
4 hot red peppers
4heads dill
1 qt water
1/2 c Pickling salt
2 qt White vinegar
Pack 3 1/2 lbs. cherry tomatoes in each of the 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 1/2" from top. Process 10 minutes in boiling water bath. Makes 4 quarts
June