Fire Balls
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INGREDIENTS
- 4 Celery stalks
- 2 qt White vinegar
- 4 Heads dill
- 4 Hot red peppers
- 4 Garlic
- 1 qt Water
- 14 lb Small green cherry tomatoes
- 1/2 c Pickling salt
INSTRUCTIONS
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. Posted by Cathy Harned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Quart (2307g) | ||
| Recipe Makes: 4 Quarts | ||
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| Calories: 115 | ||
| Calories from Fat: 3 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 14002.5mg | 483 % | |
| Potassium 274.5mg | 7 % | |
| Total Carbohydrate 6.3g | 2 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 5g | ||
| Protein 1.3g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 115
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