Dilly green tomatoes
6 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | smalls | Tomatoes, green; whole, firm |
| 8 | cups | Water |
| 4 | cups | Vinegar, cider |
| ¾ | cup | Salt, pickling |
| 6 | Hot green pepper pods | |
| 6 | Garlic cloves | |
| 6 | Celery stalks; cut in half | |
| 6 | Fresh dill heads; or 1-1/2 teaspoons dillweed | |
Directions
Wash tomatoes, and set aside. Combine water, vinegar, and salt in a large saucepan. Bring to a boil, and cook 5 minutes. Put 1 pepper, 1 clove garlic, 2 pieces celery, and 1 head dill or ¼ teaspoon dillweed into each of 6 hot, sterilized quart jars. Pack each jar tightly with tomatoes, leaving a 1" headspace. Pour vinegar mixture into each jar, leaving ½" headspace. Adjust lids; process 15 minutes in a boiling-water bath.