Dilled green tomatoes
6 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Green tomatoes; small, firm |
| 3½ | cup | Vinegar |
| 3½ | cup | Water |
| ¼ | cup | Canning salt |
| 6 | eaches | Garlic cloves |
| 1 | each | Fresh dill OR dill seeds |
| 6 | eaches | Bay leaves |
Directions
Wash and core tomatoes, cut into halves or quarters. Combine vinegar, water and salt in a large sauce pot. Bring to a boil. Pack tomatoes into hot jars, leaving ¼-inch head space. Add 1 garlic clove, 1 head of dill or 2 teaspoons dill seeds, and 1 bay leaf to each jar.
Pour hot liquid over tomatoes, leaving ¼-inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints. Source: The Ball Blue Book (1991) Typos by Elizabeth Wood.
Submitted By ELIZABETH WOOD On 05-14-95