- 5 pounds green tomatoes -- small, firm
- 3 1/2 cups vinegar
- 3 1/2 cups water
- 1/4 cup canning salt
- 6 cloves garlic -- or as needed
- 6 sprigs fresh dill -- or as needed
- 6 bay leaf -- or as needed
Wash & core tometoes, cut into halves or quarters. Combine vinegar, water & salt in a large sauce pot; bring to a boil. Pack tomatoes into hot jars, leaving 1/4 inch headspace. Add 1 garlic clove, 1 dill sprig, and 1 bay leaf to each jar. Pour hot liquid over tomatoes, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath.
Yield: about 6 pints
From: shade,liveoak@polaris.net
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997
| Dilled Green Tomatoes |
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