Title: Kosher Pickled Dill Tomatoes
Categories: Pickle Vegetable
Yield: 7 Servings

3	c	White vinegar
3	c	Water
12		Garlic cloves peeled and sliced
1/2	c	Salt
4	lb	Green tomatoes
1/4	c	Dill seeds
1	tb	Peppercorns

COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of the top. Immediately adjust lids. Seal and process in a boiling-water bath for 10 minutes.

Makes 7 Pints

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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