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Sour Green-Tomato Pickles Recipe
|Green tomatoes||1⁄2 Pound|
|White vinegar||2 Cup (32 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Tarragon sprig/1 teaspoon dried tarragon leaves||4|
Serving size: Complete recipe
Calories 71 Calories from Fat 6
% Daily Value*
Total Fat 0.77 g1.2%
Saturated Fat 0.14 g0.72%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23287.8 mg970.3%
Total Carbohydrates 15 g5.1%
Dietary Fiber 2.9 g11.6%
Sugars 9.1 g
Protein 4 g7.9%
Vitamin A 32.5% Vitamin C 94.4%
Calcium 9.8% Iron 15.2%
*Based on a 2000 Calorie diet
Cut each tomato into 4 wedges.
Sterilize two 1-quart jars or a 2-quart jar (see Directions for Sterilizing); leave in hot water until ready to fill.
In medium saucepan, combine vinegar with salt and 2 cups water.
Bring mixture to boiling, and boil 5 minutes.
Meanwhile, pack tomatoes into sterilized jars.
Add garlic and tarragon.
Completing one jar at a time, ladle boiling vinegar mixture over tomatoes to within 1/2 inch of top, but covering tomatoes completely.
Cap at once as manufacturer directs.
Makes 2 quarts.