Pickled tomatoes

Yield: 1 servings

Measure Ingredient
30 \N Green tomatoes
½ cup Salt
2 quarts Water
1 cup White vinegar
4 \N Garlic cloves
3 \N Bay leaves
¼ teaspoon Peppercorns -- whole
1 teaspoon Pickling spice
10 \N Sprigs Dill

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

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