| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Green tomatoes |
| 1 |
|
Clove garlic |
| 1 |
|
Celery stalk |
| 10 |
|
Strips green pepper |
| 1 |
|
Spray dill |
| 1 |
qt |
Vinegar |
| 1/2 |
c |
Pickling salt |
INSTRUCTIONS
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 1/2 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 us in about 4 weeks. Hot red
pepper, celery seed and mustard see may be added to the vinegar mixture.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”