Easy green tomato dills

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

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