Title: Dill Tomatoes (Mennonite)
Categories: Pickle Preserve Vegetable Ethnic
Yield: 2 Quarts

2	qt	Small green tomatoes
2	sm	Onions
2	sm	Cloves garlic (optional)
2		Stems celery; chopped
1/2		Green pepper; diced
2	c	Vinegar
2	c	Water
1/4	c	Salt
1	bn	Dill

Wash small green tomatoes and pack in jar. Add small onion, diced pepper and chopped celery (garlic if desired). Place dill on top of tomatoes. Combine water, vinegar and salt and boil for 5 minutes. Pour hot liquid over tomatoes and seal. These are ready to serve in 6 weeks.

Mrs. D.H. Bender of Missouri _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

previous

next