| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Quart | |||
INGREDIENTS
| 4 | c | Cherry green tomatos |
| 1 | Clove garlic | |
| 1/2 | ts | Mixed pickling spices |
| 1 | Fresh dill head | |
| 1 | sm | Piece red hot pepper (optional) |
| 2 | c | Water |
| 2 | c | White vinegar |
| 1 | tb | Pickling salt |
INSTRUCTIONS
Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar. Add the garlic, pickling spices, dill and pepper. In a medium-size saucepan, combine the water, vinegar and salt. Bring to a boil and stir to dissolve the salt. Pour the hot brine over the tomatoes, leaving 1/2 inch head space. Seal. Allow 6 weeks to cure before eating. Keep refrigerated. The book cites the source of this recipe as Garden Way's Bulletin A-24, 52 Great Green Tomato Recipes by Phyllis Hobson Posted to fatfree digest V96 #274 From: "Annette Fishman" <ybigfish@msn.com> Date: Fri, 4 Oct 96 16:21:00 UT
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