Dilled Green Tomatoes
71
71
Ingredients
| 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
|
* |
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.
