If your garden is spewing out too many little tomatoes this month, you’re not alone. Take them camping in the form of a dill-icious condiment.
½ cup each cider vinegar and water
2 teaspoons coarse salt
1 tablespoon sugar
1 tablespoon dried dillweed
1 teaspoon minced garlic
About 3 cups cherry or grape tomatoes
Bring vinegar, water, salt, sugar, dillweed and garlic to a boil. Set aside to cool while you use a fork or sharp knife to pierce tomatoes here and there. This allows the pickling mixture to penetrate better. Put tomatoes in a food storage container and pour in warm vinegar mixture. Cover tightly. Cool to room temperature, tipping the container from time to time to mix. Use later today or chill overnight.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition can be ordered from the R.V. Book Store, (800) 274-9738.