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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes
into sterilized jars and to each quart jar add 1 clove peeled garlic, 1
stalk celery, several strips of green pepper and a large spray of dill.
Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling
salt and boil for 5 minutes. Pour the hot brine over the vegetables in
the jar and seal. The pickles will be ready to us in about 4 weeks. Hot
red pepper, celery seed and mustard see may be added to the vinegar
mixture.
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