Title: Pickled Tomatoes
Categories: Pickle Jewish
Yield: 1 Servings

30		Green tomatoes
1/2	c	Salt
2	qt	Water
1	c	White vinegar
4		Garlic cloves
3		Bay leaves
1/4	ts	Peppercorns -- whole
1	ts	Pickling spice
10		Sprigs Dill

Buy even-sized, very firm tomatoes. Wash and dry them. Arrange in a crock or glass jar. Bring the salt and water to a boil. Cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. Pour over the tomatoes. Arrange the dill on top. Be sure the liquid covers the tomatoes; if not, add more salted water. Cover with a plate or wooden board to weight it down if crock is used. Keep in a cool place for a week.

Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958

Recipe formatted by: Joe Comiskey JPMD44A on 03-23-1995

From: Nancy Berry Jewish-Food List Ä

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