Kosher Pickled Dill Tomatoes
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
white vinegar
|
|
| 3 | cups |
water
|
|
| 12 | cloves |
garlic
peeled, sliced |
|
| ½ | cup |
salt
|
|
| 4 | pounds |
green tomatoes
|
|
| ¼ | cup |
dill seed
|
* |
| 1 | tablespoon |
peppercorns
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
white vinegar
|
|
| 7.1E+2 | ml |
water
|
|
| 12 | cloves |
garlic
peeled, sliced |
|
| 118 | ml |
salt
|
|
| 1.8 | kg |
green tomatoes
|
|
| 59 | ml |
dill seed
|
* |
| 15 | ml |
peppercorns
|
|
Directions
Combine vinegar, water, garlic and salt and heat to the boiling point.
Thoroughly wash and dry tomatoes.
Pack the tomatoes into hot, sterile jars.
Add to each jar the dill seeds and peppercorns.
Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within ½ inch of the top.
Immediately adjust lids.
Seal and process in a boiling-water bath for 10 minutes.
