Green tomato dill pickle

1 Servings

Ingredients

Quantity Ingredient
Firm green tomatoes cut into fourths
1 Clove garlic
1 Stalk celery
1 Hot green pepper
2 teaspoons Dill seed -or-
1 Head fresh dill
2 quarts Water
1 quart Cider vinegar
1 cup Coarse kosher salt

Directions

VEGETABLES

LIQUID FOR 8 QUARTS

Pack vegetables into each sterilized quart jar.

Liquid: Cook together 5 minutes. Pour into packed jars and seal. Let pickle stand for 4 weeks. Yields 8 quarts.

This is from Tea-Time at the Masters (published by The Junior League of Augusta, Georgia, Inc.), 1977.

Posted to Digest eat-lf.v096.n174 From: Lou Parris <lbparris@...> Date: Wed, 02 Oct 1996 12:20:32 -0500

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