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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