Fire Balls Recipe
14 lb Small green cherry tomatoes
4 Garlic cloves
4 Celery stalks
4 Hot red peppers
4 Heads dill
1 qt Water
1/2 c Pickling salt
2 qt White vinegar
Pack 3 1/2 lbs. cherry tomatoes in 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. From Maggie Hennessey in _A Taste of West Virginia: A Book of Favorite Recipes_. Leawood, KS: Circulation Service, Inc., 1991. Pp. 10-11.