Chef Paul Virant
Vie, Western Springs, Ill.
Yield: 2 qt.
Baby tomatoes, washed 3 lb.
Champagne vinegar 3 cups
Water 1 cup
Sugar 2/3 cup
Fresh dill, chopped 2 Tbsp.
Salt 1 Tbsp.
Dill seed 1 1/2 tsp.
Black peppercorns 1 tsp.
Garlic clove, halved 1
Pack tomatoes in 2 sterile quart jars.
Bring vinegar, water, sugar, dill, salt, dill seed, peppercorns and garlic clove to a boil; pour into jars, covering tomatoes up to 1/2 in. from rim; seal.
Process jars in boiling water 30 minutes.