Green Tomato Dill Pickles
Yield
5 quartsPrep
20 minCook
20 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
green tomatoes
firm |
|
| 1 | x |
dill weed
or dill seeds |
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | x |
cloves, whole
|
*
|
| 4 | cups |
vinegar
|
|
| ⅓ | cup |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
green tomatoes
firm |
|
| 1 | x |
dill weed
or dill seeds |
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | x |
cloves, whole
|
*
|
| 946 | ml |
vinegar
|
|
| 79 | ml |
pickling salt
|
*
|
Directions
Wash tomatoes.
Slice ¼ inch thick. pack loosely in hot sterilized quart jars with ½-inch headspace.
To each quart, add 3 to 4 heads of dill (or 2 t), 1 clove garlic, and 1 clove.
In saucepan (non-aluminum), combine vinegar, salt, and 4 cup water. Bring to boil.
Pour boiling liquid over tomatoes, leaving ½- inch headspace.
Adjust lids.
Process in boiling water bath in quart jars for 20-minutes.
