Categories: Pickles, Mom 
      Yield: 12 pints 
  
---------------------------PICKLE JAR INGREDIENTS--------------------------- 
           Cherry tomatoes 
           Water 
           Dill seeds 
           Garlic cloves 
           Black pepper, whole 
           Grape leaves 
 
-----------------------------PICKLING SOLUTION----------------------------- 
      1 qt Vinegar (white) 
      3 qt Water 
      1 c  Salt 
    1/2 t  Alum 
  
  Let tomatoes stand in cold water a while, then wash (in cold water). 
  Drain and put in jars.  For each pint jar, put in a teaspoon of dill 
  seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns.  Tuck a grape leaf 
  into each jar, over tomatoes. 
   
  MAKE SOLUTION:  Combine vinegar, 3 quarts of water, the salt and alum. 
  Bring to rolling boil; lower heat and boil 3 to 4 minutes.  Pour into 
  sterilized jars up to shoulder (line).  Seal immediately with sterile lid. 
   
  To sterilize jars, put jars in pan of water upside down.  Boil water and 
  cool.  (Water is sucked up into jars.)