Dill Green Tomatoes Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| 3 pounds small, firm green tomatoes, washed and stemmed | ||
| 4 sweet green peppers, washed, cored, and seeded | ||
| Garlic | 8 Clove (5gm), peeled | |
| Celery seeds | 1 Teaspoon | |
| Water | 1 Quart | |
| 1 pint cider or white vinegar | ||
| 1/2 cup pickling or kosher salt | ||
| Dill | 2 Tablespoon | |
Directions
Wash and sterilize 4 wide-mouth (1-pint) preserving jars and closures.
Blanch tomatoes and peppers but do not skin; cut peppers in strips 1/2" wide.
Place 2 garlic cloves and 1/4 teaspoon celery seeds in each jar, then fill to within 1/2" of top with tomatoes and pepper strips, distributing as evenly as possible.
Boil water, vinegar, salt, and dill, uncovered, 5 minutes and pour over tomatoes, filling jars to within 1/8" of tops.
Seal jars, cool, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.
Blanch tomatoes and peppers but do not skin; cut peppers in strips 1/2" wide.
Place 2 garlic cloves and 1/4 teaspoon celery seeds in each jar, then fill to within 1/2" of top with tomatoes and pepper strips, distributing as evenly as possible.
Boil water, vinegar, salt, and dill, uncovered, 5 minutes and pour over tomatoes, filling jars to within 1/8" of tops.
Seal jars, cool, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.
Chef
