Dilled Green Tomatoes or Cherry Tomatoes
INGREDIENTS:
5 lb Small firm green tomatoes
1/4 c Canning; pickling salt
3 1/2 c Vinegar
3 1/2 c Water
6 Garlic cloves; (up to 7)
6 Heads fresh dill or 1/4 cup
-dill seeds; (up to 7)
6 Bay leaves; (up to 7)
5 lb Small firm green tomatoes
1/4 c Canning; pickling salt
3 1/2 c Vinegar
3 1/2 c Water
6 Garlic cloves; (up to 7)
6 Heads fresh dill or 1/4 cup
-dill seeds; (up to 7)
6 Bay leaves; (up to 7)
Prepare jars & lids according to manufacturer's instructions.
Wash & core tomatoes; cut into halves or quarters; set aside.
Combine salt, vinegar, & water in a large saucepan. Bring to boil.
Pack tomatoes into hot jars, leaving 1/4 inch headspace. Working one jar at a time, add 1 garlic clove, 1 head of dill (or 2 teaspoons dill seed), & 1 bay leaf.
Ladle hot liquid over tomatoes, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in boiling water bath. Makes about 6 pints.