Yield: 1 Quart
Measure | Ingredient |
---|---|
4 cups | Cherry green tomatos |
1 \N | Clove garlic |
½ teaspoon | Mixed pickling spices |
1 \N | Fresh dill head |
1 small | Piece red hot pepper (optional) |
2 cups | Water |
2 cups | White vinegar |
1 tablespoon | Pickling salt |
Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar.
Add the garlic, pickling spices, dill and pepper.
In a medium-size saucepan, combine the water, vinegar and salt. Bring to a boil and stir to dissolve the salt. Pour the hot brine over the tomatoes, leaving ½ inch head space. Seal. Allow 6 weeks to cure before eating.
Keep refrigerated.
The book cites the source of this recipe as Garden Way's Bulletin A-24, 52 Great Green Tomato Recipes by Phyllis Hobson Posted to fatfree digest V96 #274 From: "Annette Fishman" <ybigfish@...> Date: Fri, 4 Oct 96 16:21:00 UT