Dill Green Tomatoes
|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|
|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.