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Dill Green Tomatoes

New.Wife's picture
  Small tomatoes 3 Pound, washed, stemmed (Firm Green Variety)
  Sweet peppers 4 , washed, cored, seeded (Green)
  Garlic 8 Clove (40 gm), peeled
  Celery seeds 1 Teaspoon
  Water 1 Quart
  Cider vinegar/White vinegar 1 Pint
  Pickling salt 1⁄2 Cup (8 tbs)
  Dill 2 Tablespoon (Use Pickling Variety)

Wash and sterilize 4 wide-mouth (1-pint) preserving jars and closures.
Blanch tomatoes and peppers but do not skin; cut peppers in strips 1/2" wide.
Place 2 garlic cloves and 1/4 teaspoon celery seeds in each jar, then fill to within 1/2" of top with tomatoes and pepper strips, distributing as evenly as possible.
Boil water, vinegar, salt, and dill, uncovered, 5 minutes and pour over tomatoes, filling jars to within 1/8" of tops.
Seal jars, cool, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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