Well, its not actually mine. One of my friends dads used to make them and I got it from him.
I was talking to another arfcommer a couple weeks ago and the topic of canning came up which made me think of these. He wanted the recipe so I thought you might too.
In each jar:
1 grape leaf
1 bay leaf....I'm not a big fan of these but I always put some in. Usually half a leaf.
2 garlic buds
dill
3 hot peppers
green tomatoes.
I quarter the bigger tomatoes. Green cherry tomatoes work well too.
The brine is pretty simple:
1 1/2 quarts vinegar. I've always used white vinegar but it probably doesn't matter.
1 1/2 quarts water.
1 cup canning salt.
Pour your hot brine into your pre-packed jars, install lids and water bath. Charlie (the person who came up with this recipe) does not water bath. I do, but just long enough to make sure everything is hot, maybe five or ten minutes. Any longer and the skins on the tomatoes peel and the tomatoes get mushy.
The grape leaf gives them a unique flavor and I believe helps to keep them firm. These might be an acquired taste, the first time I tried them I wasn't so sure but I love them now.