Tomato Pickle

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   1.

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   Wash green tomatoes thoroughly.

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   Cut them into halves or quarters so the pieces or no larger than a walnut.

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   2.

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   Place garlic and chilies into a two-quart glass jar or crockery pot.

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   Pack tomatoes tightly into the jar.

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   3.

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   Heat water until lukewarm, add pickling salt and stir until dissolved.

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   Add dill weed, dill seeds and pickling spice and pour over tomatoes until they are totally submerged.

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    Cover with a clean, small plate so all tomatoes are submerged.

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    4.

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    Cover with a cheesecloth, label and let ferment at room temperature.

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    Start checking pickles after three days and continue testing daily.

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    Scrape off any scum that may form on top of the liquid.

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    The tomatoes turn translucent and sour with a pleasing fermenting scent in five to eight days.

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    As soon as they are sour for your taste but still crisp, remove cheesecloth, cover the jar with a lid and refrigerate.

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    They keep firm and good in the refrigerator for three to four weeks.

* Per serving · 4 servings · Values may vary.