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Title: Kosher Dill Tomatoes
Categories: Pickle
Yield: 1 Servings
| 1 | Gallon jar | |
| 3 3/4 | tb | Pickling salt |
| 1 | tb | Pickling spices |
| 1/4 | ts | Powdered alum |
| 1 | 2-3 inch stalk of celery | |
| 4 1/2 | lb | Small to med. green tomatoes |
| 1 | Thinly sliced clove garlic | |
| 1 | Stalk of dill | |
| 1 | c | White vinegar |
Wash and pack tomatoes halfway into jar. Pour in all ingredients. Finish packing in tomatoes. Fill to top with cold tap water. Seal jar and invert several times to dissolve ingredients. Salt, vinegar and garlic may be adjusted to individual taste. Let stand 5 weeks at room temperature then refrigerate and enjoy. You might open the lid every day or so to make sure the fermentation doesn't blow the jar apart!
Submitted by John Hartman Indianapolis, IN
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