Pickled Green Tomatoes(Kosher Style)

1. 1

   Use small, firm, freshly-gathered green tomatoes.

2. 2

   Wash, dry and pack in sterilized jars.

3. 3

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

4. 4

   Combine water, vinegar, salt and dill.

5. 5

   Boil together for 5 minutes.

6. 6

   Pour hot vinegar mixture over tomatoes to within 1/2-inch of the top of the jar.

7. 7

   Adjust screw band firmly tight.

8. 8

   *Process in boiling water bath 15 minutes.

9. 9

   Liquid enough to fill 6 quarts.

10. 10

    Tomatoes will be ready for use in 4 to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.