Title: Dilly Green Tomatoes
Categories: Preserve Vegetable
Yield: 6 Quarts
| 30 | sm | Tomatoes, green; whole, firm |
| 8 | c | Water |
| 4 | c | Vinegar, cider |
| 3/4 | c | Salt, pickling |
| 6 | | Hot green pepper pods |
| 6 | | Garlic cloves |
| 6 | | Celery stalks; cut in half |
| 6 | | Fresh dill heads; or 1-1/2 teaspoons dillweed |
Wash tomatoes, and set aside. Combine water, vinegar, and salt in a large
saucepan. Bring to a boil, and cook 5 minutes. Put 1 pepper, 1 clove
garlic, 2 pieces celery, and 1 head dill or 1/4 teaspoon dillweed into each
of 6 hot, sterilized quart jars. Pack each jar tightly with tomatoes,
leaving a 1" headspace. Pour vinegar mixture into each jar, leaving 1/2"
headspace. Adjust lids; process 15 minutes in a boiling-water bath.