Green Tomato Pickles

My experiences with canning had only been observational (little me watching Mom and Nanny [my grandma] slave in the kitchen). But as a result of some very overwhelming Cherry tomato bushes in my backyard (so big I can't get into them and everything's just rotting!!!!!....argh I will plant my garden in such a drastically different layout next year!) I decided to pull them out and so found this fun recipe to use the green tomatoes that little mato lives were cut all too short!

And as one could expect first canning experiences to go, mine was not smooth. Oops I only put half the amount of vinegar into 8 jars! (Time to dump and start over!) Oops I forgot Green pepper! (oh well). Oops I filled the jars way to full and already sealed them! (Hope they don't explode . . . . that's only pressure canning, right?) Ah but alas I finished and my little counter is lined with 14 little jars of Green Cherry Tomato Pickles! Now I have to wait several weeks before I can try them and see if I really advocate such a process!

If you're not me, or at least can learn from my mistakes :) This really should be incredibly easy! Now what else can I can!!!

• Cherry (or sliced) green tomatoes
• Garlic
• Celery
• Onion
• Dill
• Green Pepper
• Vinegar

Wash tomatoes and drain, then put them into small [we used pints] jars.

To each pint add 1 clove of garlic, 1 stalk celery , 1 small onion [we used slices], 1 head of dill , some green pepper.

Bring to a boil : 2 quarts water, 1 quart vinegar [what ever kind you like], 3/4 cups salt and boil for 5 minutes with the cover on.

Pour liquid into jars and seal with new lids. Place jars into water bath and bring to a boil. Once at a rolling boil turn off heat and let jars stand in the hot bath until cool.