Pickled tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | Green tomatoes | |
| ½ | cup | Salt |
| 2 | quarts | Water |
| 1 | cup | White vinegar |
| 4 | Garlic cloves | |
| 3 | Bay leaves | |
| ¼ | teaspoon | Peppercorns -- whole |
| 1 | teaspoon | Pickling spice |
| 10 | Sprigs Dill | |
Directions
Buy even-sized, very firm tomatoes. Wash and dry them. Arrange in a crock or glass jar. Bring the salt and water to a boil. Cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice.
Pour over the tomatoes. Arrange the dill on top. Be sure the liquid covers the tomatoes; if not, add more salted water. Cover with a plate or wooden board to weight it down if crock is used. Keep in a cool place for a week. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish