Green Tomato Dills
firm green tomatoes
celery
green peppers
garlic cloves
dill sprigs
chiles or other peppers (optional)
Depending on amount desired,
for every 2 qts water, use:
1 qt vinegar
3/4 C salt
Leave smallest tomatoes whole. Cut larger tomatoes in half or in wedges. Slice celery into 3 or 4 inch sticks (do not cut length-wise). Cut peppers into quarters. Remove seeds. For medium-size peppers, cut across quarters to divide in half; divide larger peppers into more pieces. Cut up any other peppers desired.
Pack empty 1 or 2-quart canning jars with mixture of vegetables (proportions to taste). For each quart, include about 3 sprigs dry dill (NOT absolutely fresh), and 2 medium or 1 large clove garlic. Fill to base of jar neck.
Boil water, vinegar, and salt, for 5 minutes. Pour over other ingredients, filling jar completely, and seal immediately. Use one-piece zinc canning lids and rubber rings -- NOT two-piece lids.
Ready to use in 4-6 weeks. Will keep for years, but tomatoes may eventually soften.
Questions? Phone 319-752-0759.
NOTE: This seems to be what Mom actually DOES, but until now, these precise instructions were not written down. A web site exclusive! (Thanks to my brother Bob for requesting this information.)
