Pickled Tomatoes

• 1 each cherry tomatoes
• 1 x water
• 1 each dill seed
• 1 each garlic cloves
• 1 each black pepper
• 1 x grape leaves
• 1 quart white vinegar
• 3 quarts water
• 1 cup salt
• 1/2 teaspoon alum

1. Let tomatoes stand in cold water a while, then wash (in cold water).
2. Drain and put in jars.
3. For each pint jar, put in a teaspoon of dill seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns.
4. Tuck a grape leaf into each jar, over tomatoes.
5. MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.
6. Bring to rolling boil; lower heat and boil 3 to 4 minutes.
7. Pour into sterilized jars up to shoulder (line).
8. Seal immediately with sterile lid.
9. To sterilize jars, put jars in pan of water upside down.
10. Boil water and cool.
11. (Water is sucked up into jars.)

cherry tomatoes, water, dill, garlic, black pepper, grape leaves, white vinegar, water, salt, alum

Taken from recipeland.com/recipe/v/pickled-tomatoes-43346 (may not work)