| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Pickles |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
SMALL FIRM GREEN TOMATOES |
|
|
FRESH DILL OR DILL SEEDS |
|
|
GARLIC CLOVES |
|
|
WHOLE CLOVES |
| 4 |
c |
VINEGAR |
| 1/3 |
c |
PICKLING SALT |
INSTRUCTIONS
Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot sterilized quart
jars with 1/2-inch headspace. To each quart, add 3-4 heads of dill (or 2
T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar,
salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes,
leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath in
quart jars for 20-minutes. Makes 5 quarts.
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