Tomato Pickles Dill Green Tomatoes
These tomato pickles will be ready for use in four to six weeks.
At a glance
2 quarts water
1 cup salt
Dill to taste
Use firm, small green tomatoes, pack into sterilized Kerr jars, add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper, cut into fourths. Make a brine of the water. Vinegar and salt and boil with the dill for 5 minutes. Pour the hot brine over the pickles in the jars and seal at once.
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