Easy green tomato dills
1 Quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cherry green tomatos |
| 1 | Clove garlic | |
| ½ | teaspoon | Mixed pickling spices |
| 1 | Fresh dill head | |
| 1 | small | Piece red hot pepper (optional) |
| 2 | cups | Water |
| 2 | cups | White vinegar |
| 1 | tablespoon | Pickling salt |
Directions
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