Kosher dill tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1-gallon jar | |
| 3¾ | tablespoon | Pickling salt |
| 1 | tablespoon | Pickling spices |
| ¼ | teaspoon | Powdered alum |
| 1 | 2-3 inch stalk of celery | |
| 4½ | pounds | Small to med. green tomatoes |
| 1 | Thinly sliced clove garlic | |
| 1 | Stalk of dill | |
| 1 | cup | White vinegar |
Directions
Wash and pack tomatoes halfway into jar. Pour in all ingredients. Finish packing in tomatoes. Fill to top with cold tap water. Seal jar and invert several times to dissolve ingredients. Salt, vinegar and garlic may be adjusted to individual taste. Let stand 5 weeks at room temperature then refrigerate and enjoy. You might open the lid every day or so to make sure the fermentation doesn't blow the jar apart! Submitted by John Hartman Indianapolis, IN Posted to CHILE-HEADS DIGEST by Dave Sacerdote <davesas@...> on Mar 2, 1999, converted by MM_Buster v2.0l.