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Toms should not be green or too ripe
Small (Baby/Salad) are best
Wash and prick with fork
Place in sterilized jars
Fill jars with water, drain water a cup at a time, count the number of cups, into a pot add about 10% more water, boil for 5 minutes and set aside to cool,
When luke warm, for each cup of water add 1 teaspoon of salt, 5 cloves of garlic (halved), one small stick of celery (10 cm long halved)
Fill the jars (Toms must be covered)
Shake gently and leave for 3 days shaking daily

Refrigerate and serve.

Cherry Toms

Salt
Garlic
Celery