| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
servings |
INGREDIENTS
| 1 |
|
1-gallon jar |
| 3 3/4 |
tb |
Pickling salt |
| 1 |
tb |
Pickling spices |
| 1/4 |
ts |
Powdered alum |
| 1 |
|
2-3 inch stalk of celery |
| 4 1/2 |
lb |
Small to med. green tomatoes |
| 1 |
|
Thinly sliced clove garlic |
| 1 |
|
Stalk of dill |
| 1 |
c |
White vinegar |
INSTRUCTIONS
Wash and pack tomatoes halfway into jar. Pour in all ingredients. Finish
packing in tomatoes. Fill to top with cold tap water. Seal jar and invert
several times to dissolve ingredients. Salt, vinegar and garlic may be
adjusted to individual taste. Let stand 5 weeks at room temperature then
refrigerate and enjoy. You might open the lid every day or so to make sure
the fermentation doesn't blow the jar apart!
Submitted by John Hartman Indianapolis, IN
Posted to CHILE-HEADS DIGEST by Dave Sacerdote <davesas@ntplx.net> on Mar
2, 1999, converted by MM_Buster v2.0l.
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