Green tomato dill pickle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Firm green tomatoes cut into fourths | ||
| 1 | Clove garlic | |
| 1 | Stalk celery | |
| 1 | Hot green pepper | |
| 2 | teaspoons | Dill seed -or- |
| 1 | Head fresh dill | |
| 2 | quarts | Water |
| 1 | quart | Cider vinegar |
| 1 | cup | Coarse kosher salt |
Directions
VEGETABLES
LIQUID FOR 8 QUARTS
Pack vegetables into each sterilized quart jar.
Liquid: Cook together 5 minutes. Pour into packed jars and seal. Let pickle stand for 4 weeks. Yields 8 quarts.
This is from Tea-Time at the Masters (published by The Junior League of Augusta, Georgia, Inc.), 1977.
Posted to Digest eat-lf.v096.n174 From: Lou Parris <lbparris@...> Date: Wed, 02 Oct 1996 12:20:32 -0500