Dilled Green Tomatoes
Yield
1 servingsPrep
5 minCook
10 minReady
4Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
green tomatoes
|
*
|
| 1 | clove |
garlic
|
|
| 1 | stalk |
celery
|
*
|
| 10 | strips |
green bell peppers
|
|
| 1 | sprig |
dill weed
|
*
|
| 1 | quart |
vinegar
|
*
|
| ½ | cup |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
green tomatoes
|
*
|
| 1 | clove |
garlic
|
|
| 1 | stalk |
celery
|
*
|
| 1E+1 | strips |
green bell peppers
|
|
| 1 | sprig |
dill weed
|
*
|
| 0.9 | l |
vinegar
|
*
|
| 118 | ml |
pickling salt
|
*
|
Directions
Select small, firm green tomatoes or cherry tomatoes.
Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill.
Bring to a boil 2 quarts of water, 1 quart vinegar, and ½ cup pickling salt and boil for 5 minutes.
Pour the hot brine over the vegetables in the jar and seal.
The pickles will be ready to use in about 4 weeks.
Hot red pepper, celery seed and mustard see may be added to the vinegar mixture.
