Recipe - Pickled Tomatoes

30 Green tomatoes
One half cup Salt
2 qt Water
1 cup White vinegar
4 Cloves garlic
3 Bay leaves
One fourth teaspoon Whole peppercorns
1 teaspoon Pickling spice
10 Sprigs fresh dill

use even sized very firm tomatoes. wash and dry them and put them in a
crock or glass jar. bring the salt and water to a boil. cool and add the
vinegar, garlic, bay leaves, peppercorns and pickling spice. pour over the
tomatoes. arrange the dill on top. be sure the liquid covers the tomatoes.
if not add more salted water. cover with a plate or wooden board to weight
it down if crock is used. keep in a cool place for a week before using.
Posted to KitMailbox Digest by "bevmed" bevmed@ingress.com on Jul 19,
1997