| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Preserves, Vegetables |
6 |
Quarts |
INGREDIENTS
| 30 |
sm |
Tomatoes, green; whole, firm |
| 8 |
c |
Water |
| 4 |
c |
Vinegar, cider |
| 3/4 |
c |
Salt, pickling |
| 6 |
|
Hot green pepper pods |
| 6 |
|
Garlic cloves |
| 6 |
|
Celery stalks; cut in half |
| 6 |
|
Fresh dill heads; or 1-1/2 teaspoons dillweed |
INSTRUCTIONS
Wash tomatoes, and set aside. Combine water, vinegar, and salt in a large
saucepan. Bring to a boil, and cook 5 minutes. Put 1 pepper, 1 clove
garlic, 2 pieces celery, and 1 head dill or 1/4 teaspoon dillweed into each
of 6 hot, sterilized quart jars. Pack each jar tightly with tomatoes,
leaving a 1" headspace. Pour vinegar mixture into each jar, leaving 1/2"
headspace. Adjust lids; process 15 minutes in a boiling-water bath.
Source: Southern Living Magazine, sometime in the 1970s. Typos by Nancy
Coleman.
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