Sour Green-Tomato Pickles
|Green tomatoes||1⁄2 Pound|
|White vinegar||2 Cup (32 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Tarragon sprig/1 teaspoon dried tarragon leaves||4|
Wash tomatoes; remove stems.
Cut each tomato into 4 wedges.
Sterilize two 1-quart jars or a 2-quart jar (see Directions for Sterilizing); leave in hot water until ready to fill.
In medium saucepan, combine vinegar with salt and 2 cups water.
Bring mixture to boiling, and boil 5 minutes.
Meanwhile, pack tomatoes into sterilized jars.
Add garlic and tarragon.
Completing one jar at a time, ladle boiling vinegar mixture over tomatoes to within 1/2 inch of top, but covering tomatoes completely.
Cap at once as manufacturer directs.
Makes 2 quarts.