Green Tomato Dill Pickles Kosher Style Recipe

1. 1

   Use small hard green tomatoes.

2. 2

   Pack into sterilized jars.

3. 3

   Add in to each qt jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths.

4. 4

   Make a brine of the water, vinegar and salt.

5. 5

   Boil with the dill for 5 min.

6. 6

   Pour the warm brine over the pickles to within 1/2 inch of top of the jar.

7. 7

   Put on cap, screw band firmly tight.

8. 8

   Process in boiling water bath 10 min.

9. 9

   Don't over- process or possibly pickles won't be crisp.

10. 10

    These will be ready to eat in 4-6 weeks.

11. 11

    This amount of liquid fills 6 qts.

* Per serving · 4 servings · Values may vary.

No additional tips available.