Recipe - Green Tomato Dill Pickle

VEGETABLES
Firm green tomatoes cut into
fourths
1 Clove garlic
1 Stalk celery
1 Hot green pepper
2 teaspoon Dill seed or
1 Head fresh dill

LIQUID FOR 8 QUARTS
2 qt Water
1 qt Cider vinegar
1 cup Coarse kosher salt

Pack vegetables into each sterilized quart jar.

Liquid: Cook together 5 minutes. Pour into packed jars and seal. Let pickle
stand for 4 weeks. Yields 8 quarts.

This is from TeaTime at the Masters (published by The Junior League of
Augusta, Georgia, Inc.), 1977.
Posted to Digest eatlf.v096.n174

From: Lou Parris lbparris@earthlink.net

Date: Wed, 02 Oct 1996 12:20:32 0500